Garden Fresh Strawberry Rhubarb Muffins (almost)

starwberry rhubarb muffins

So, the other day, I was really jonesing for some rhubarb after I went out in the garden and saw it starting to make its debut for spring. And what goes better with rhubarb, than STRAWBERRIES! Problem was, that spring is just starting and the so the rhubarb is just sprouting and the strawberries don’t even have flowers on them yet. 😦

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Luckily, my freezer saved the day! I happen to find some frozen strawberries and rhubarb from last summer. I know, I know, it’s not fresh, but it’ll have to do…for now. At least it was rhubarb and strawberries from MY garden. 🙂

Strawberry Rhubarb Muffins

2 1/2 C. Flour                              1 tsp baking soda

1 tsp baking powder                   1/2 salt

1 1/4 C. packed brown sugar    1/2 C. vegetable oil

1 egg                                              1 tsp Vanilla extract

1 C. chopped rhubarb                1 C. chopped strawberries

1 C. butter milk *                        1 TBSP melted butter

1/3 C. Sugar                                 1 tsp ground cinnamon

* A lot of times I don’t have butter milk on hand so, try this:

put 1 TBSP of lemon juice or vinegar ( I like lemon juice though…) into a measuring cup. Then add milk until you reach one cup. Let this stand for about five minutes, and voila! instant buttermilk.

 

Preheat the oven to 350 degrees F. Either grease two 12 cup muffin pans or line with paper cups ( your choice).

Get a medium bowl and stir together flour, baking soda, baking powder and salt ( your dry ingredients).

In another bowl, beat the brown sugar, oil, egg, vanilla, and “buttermilk” until smooth( you can either do this by hand, or electric mixer. Might I say, electric mixer is much easier, but hey, to each his own)

Pour in the dry ingredients and mix by hand ( no choice here) just until blended. Stir in rhubarb and strawberries.

Spoon the batter into the prepared cups, filling about 2/3 the way full.

In a smaller bowl, stir together the melted butter, white sugar, and cinnamon ( should be kinda crumbly). Sprinkle about 1 tsp of this mixture on the top of each muffin.

Bake in the oven for about 25 minutes. cool in the pans for 10 minutes before removing. This SHOULD make 24 muffins, but I only get between 20 to 18. What?! I like big muffins. Dont judge!

Enjoy!

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My stash of 18 muffins in two days.

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