Eating Local…mmmm strawberries!

Posted on July 13, 2010

Strawberry season is upon us! Delicious!

(www.layoutsparks.com)

The challenge of sourcing nutritious, locally grown foods becomes less of a battle during the summer season! (Here in Atlantic Canada anyways!) Local markets and grocery stores are stocked with yummy, local finds! Strawberries, carrots, asparagus, beets,plums, cherries and more! (Check out this amazing seasonal availability chart for more info!)How did I almost forget about rhubarb! My personal fav!!!

Seasonal finds offer a multitude of benefits! From supporting our local farmers, to providing nutritious snacks & sides and not to mention breaking out of your food rut (bananas can get really boring!) It’s time to experiment!

Try out this yummy recipe!

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup flax flour or flax meal
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1egg 1/4 cup skim milk
1/2 cup canola oil
1/3 cup brown sugar, lightly packed
1 cup Basic Rhubarb Sauce (see recipes)
2/3 cup raspberries, frozen
2tbsp cup brown sugar, lightly packed
1/2 tsp cinnamon, ground

Method

Preheat oven to 375°F
15 muffin cups lined with muffin papers

1. In a large mixing bowl, mix the 3 flours, baking powder, baking soda, and salt.

2. In a separate bowl, beat the eggs, skim milk, oil, brown sugar, and rhubarb sauce.

3. Add the liquid ingredients to the dry ingredients and mix until the dry ingredients have been moistened. Gently fold the raspberries into the batter.

4. Pour into the muffin cups, filling each muffin cup 2/3 full.

5. Mix the remaining brown sugar with the cinnamon and sprinkle over the muffins.

6. Bake for 20–30 minutes, until lightly browned and a toothpick inserted in the centre comes out clean.

Nutrition Analysis per muffin: 153calories, 3g protein, 8.5g fat, 3.3g fibre

Tags: local food, nutrition, omega 3, real food, recipe, whole wheat