These fruit-filled muffins are a great way to make use of the rhubarb growing tall in our gardens at the tail-end of spring — also the time when the first strawberries of the season show up in the local markets. Greek yoghurt makes these muffins super tender and a hint of almond flavouring adds a delicate sweetness. You can easily replace the Greek yoghurt with sour cream if you prefer. I like to top these with sliced almonds and a sprinkle of granulated sugar to create a crunchy muffin top.

Looking for more strawberry recipes? Check out my Strawberry Rhubarb Crisp and Strawberry Cake!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 3/4 cup strawberries, chopped
• 3/4 cup rhubarb, diced
• 2 eggs, at room temperature
• 1 cup sugar
• 1/4 cup vegetable oil
• 3/4 cup Greek yoghurt (fat free is fine)
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• sliced almonds, for garnish (optional)

Method:

1. Preheat oven to 375F and line a 12-cup muffin tin with paper baking cups.
2. In large bowl, mix together the flour, baking soda, baking powder, salt and ground ginger.
3. In a separate bowl, whisk together the eggs, sugar, oil, yoghurt, vanilla and almond extracts.
4. Add the wet mixture to the dry ingredients and mix until just combined.
5. Gently fold in the chopped strawberries and rhubarb.
6. Spoon the batter into the prepared muffin pan. You can sprinkle the tops of the muffins with some sliced almonds and a little granulated sugar for texture and crunch.
7. Bake for 20-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
8. Cool on a wire rack.

*Yield: 12 large muffins