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.
