Mouth-watering strawberry and rhubarb muffins

These are a delicious snack for the whole family to enjoy! Have them at home or take them to your next social gathering; they make a great snack to grab and go. They are also low-fat and perfect for anyone managing diabetes.

Makes 12.

Ingredients

• 125g Fresh strawberries, thinly sliced
• 450g Wholemeal self-raising flour
• 100g Brown sugar
• 1 tsp Cinnamon
• 1 tsp Vanilla essence
• 60g Dairy-free spread (low fat, we used Nuttelex)
• 180ml low-fat soy milk
• 2 Eggs, lightly beaten
• 250g Rhubarb, finely chopped
• 60g Apple sauce

Method

1. Preheat oven to 200C/180C fan-forced. Grease 12-hole 1/3 cup muffin pan.
2. Thinly slice the strawberries and reserve 12 slices.
3. Combine flour, sugar and cinnamon in large bowl.
4. Add essence, spread, milk and lightly beaten eggs; mix to combine then gently stir in remaining sliced strawberries, finely chopped rhubarb and apple sauce.
5. Divide mixture among pan holes; top each with a reserved strawberry slice.
6. Bake for 20 minutes.

Serve warm or at room temperature.