We love to buy fruits and veggies in season. Intense flavors, wide availability and economy-proof prices make grocery shopping any other way seem foolish.

This month we're pleased to present a delicious member recipe... and it's dessert (translation: no-brainer). 

Not only does it look ridiculously delicious, it's also high in Vitamins C and K, folate, manganese, potassium, thiamine, and too many more to list.

Tempted? 







Directions:

In a small pot, simmer fruit and sugar until rhubarb is tender. Mix water and cornstarch, add to fruit and stir constantly until mixture is thickened. Let cool.

Combine dry ingredients in a large bowl. Mix milk and vinegar separately and set aside, then combine the remaining wet ingredients in another bowl. Add the milk mixture to the wet, then pour into the bowl containing the dry ingredients. Combine carefully until just mixed.

Fill 12 muffin cups half full. Spoon the filling onto the muffins (approx 1/2 Tbsp), then top with the remaining batter. Sprinkle muffins with sugar if desired.

Bake at 375F (190C) for 15-20 minutes; makes 12.

This recipe is very high in fibre and lower in fat. You can easily substitute with other seasonal fruits throughout the year such as peaches, cherries, saskatoons or blueberries, and raspberries. For best results, use vanilla instead of almond extract with blue- or blackberry filling; for apple varieties, skip the extract and add 1 tsp cinnamon in the batter and another 1/2 tsp for the filling.

by Pam Derksen