Strawberry-Rhubarb Muffin Taste Test

I promised I would give her one more chance. Her, being Jeanne Jones, a woman who people send recipes to, so that she can "lighten" them without losing the taste and flavor. These recipes are featured every Wed. in the local paper. She rewrites the recipes and after this second chance, I am beginning to wonder if anyone bothers to test the recipes she lightens. Maybe the mistake is the fact that they print both the original and the reworked recipe. If you just tried the light one, maybe it wouldn't be so bad. But, I like doing taste tests with both the recipes and after this second chance, I don't think I will try it again. A couple of months ago, I tried a reworked pumpkin dessert, making the original as well, and no one could the light version. Same deal herem except the low-fat muffins were edible (and enjoyed by some). The orginal recipe produced a great looking and tasting muffin, the low-fat was gray (I couldn't stand to post a picture) and I could definitely tell a difference in the batter. I say if you are going to have a treat, have a good one!

STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

1 1/4 cups sugar

1/2 cup whipping cream (I used a combination of whole milk and melted butter instead)

2 eggs, slightly beaten

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup butter, melted

Sugar-cinnamon mix

Preheat oven to 375 F. Combine strawberries, rhubarb and sugar. Let stand 5 minutes. Stir in cream, eggs and vanilla until well-blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until mixed. Spoon into 16 greased muffin cups. Sprinkle with sugar-cinnamon mix. Bake 14 to 18 minutes or until a toothpick comes out clean. Makes 12 muffins.

REDUCED-FAT STRAWBERRY RHUBARB MUFFINS
1 cup strawberries, chopped

1 cup rhubarb, chopped

3/4 cup sugar

1 1/4 cups all-purpose flour

3/4 cup oat flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup low-fat buttermilk

1/2 teaspoon vanilla extract

3 tablespoons canola oil

1 teaspoon ground cinnamon

2 tablespoons sugar

1. Preheat the oven to 350 F. Spray 16 muffin cups with nonstick cooking spray, or line with paper cups. Set aside.
2. In a small bowl, combine the strawberries, rhubarb and sugar. Let stand for 5 minutes, then stir again.
3. Combine the flours, baking soda, baking powder and salt. Set aside.
4. In a large bowl, lightly beat the egg. Beat in the buttermilk, vanilla and oil. Add the strawberry mixture and mix well.
5. Pour the flour mixture in and stir just until moistened. Fill the muffin cups about 3/4 full. Combine the cinnamon and sugar, and sprinkle the tops of the muffins. Bake 15 to 18 minutes, testing by lightly pressing on the top of the muffin; if it springs back, it's done. Makes 16 muffins.