Guess what?!?!?! I am now a Featured Publisher with Foodbuzz (check it out on the right)!! Super excited to start this journey, and see where it leads.
Now to the muffins….
In case you missed it, rhubarb season arrived a couple weeks ago, and everyone in the food blogging world has been posting recipes like crazy. I am kind of late in the game here, but this is my requisite rhubarb recipe. I did make it a week ago, but am just getting around to writing it. I have very limited rhubarb experience, and am not sure how much I actually like it. I know, gasp! I had a strawberry rhubarb pie years ago, but that had ice cream or whip cream and lots of strawberries, so not sure that is fair. And I also made strawberry rhubarb jelly a few years ago, but that had tons of sugar and I think there was even jello in it. So these muffins, that were really full of rhubarb, I am not sure what to think. Very tart. I did give them to someone who likes rhubarb, and she said they were great – so makes me wonder about my taste for rhubarb.
I don’t know where this recipe came from. I printed it a LONG time ago, but it doesn’t have a site, or name on it.
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Strawberry Rhubarb Muffins
1 3/4 cup flour
1/2 cup sugar
3/4 cup milk
2 1/2 tsp baking powder
1/3 cup canola oil
1 tsp vanilla
3/4 cup minced rhubarb
1/2 cup sliced strawberries
3 Tbls brown sugar
1 tsp cinnamon
Combine egg, milk, oil, vanilla, and cinnamon in a small bowl. Add flour, sugar, baking powder. Mix.
Fold in the strawberry and rhubarb. Fill greased or lined muffin tins.
Sprinkle the topping over each muffin. Ok – you will see that I have a strawberry on top of each muffin. The recipe called for this – leave it off! I repeat – LEAVE IT OFF!!! It looks pretty, but it is just a soggy mess. You could put one on after they bake for serving, but baking a whole strawberry just leaves is mushy and kind of gross.
Bake at 400 degrees for about 16 minutes. Enjoy!