With the arrival of spring, our Orchard market is starting to fill up with other Ontario grown goodness.
Now available are: Asparagus, fiddleheads, ramps and rhubarb. (plus more but these are prime right now!)
Rose has shared another recipe from the “A Celebration of Harvest” cookbook, which is also available at our Orchard Market 🙂
Strawberry Rhubarb Muffins
Bursting with tart flavour and colour, this attractive muffin is easy to pull together.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup chopped fresh rhubarb
- 1/2 cup sliced or coarsely chopped fresh strawberries
- Additional sugar for topping (I use coarse sugar)
Directions
Preheat oven to 400° F (204° C).
Mix together flour, 1/2 cup sugar, salt, baking powder, and soda in a large mixing bowl.
Whisk together egg, buttermilk and oil in a smaller bowl.
Dump the chopped rhubarb and strawberries into the flour mixture, then add the liquid and gently fold it all together.
Fill well-greased or paper-lined muffin tins 3/4 full using an ice cream scoop.
If you want to make them extra pretty, top each one with a small strawberry half.
Top with a generous sprinkle of coarse sugar.
Bake for 25 minutes or until golden brown and the tops are firm.
Remove and let cool on a baking rack.
