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Monday, June 4, 2012

Strawberry Rhubarb Muffins

We have a huge rhubarb patch in our backyard that is growing out of control!

I took my scissors to it and cut out at least 20 large stalks of rhubarb, leaving probably 50 more in the patch. I chopped the stalks up and filled two large Ziploc bags with the diced rhubarb, more than enough for this muffin recipe.

On Thursday morning last week I woke up early to whip up some muffins.

These tasty treats ended up being a HUGE hit in the office! They looked good and they tasted even better. I probably could have made them totally dairy free by using the vegan butter I have, but I didn't want to risk it.  These came out so great! Scroll down for the super easy recipe.

Strawberry Rhubarb Muffins adapted from Gourmet Kosher Cooking

1 cup diced rhubarb
1 cup sliced strawberries
1/2 cup light brown sugar
2-1/4 cups flour
1 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 stick of butter
1 egg
1/2 cup maple syrup
2/3 cup vanilla soymilk

In a medium sized bowl, mix rhubarb and strawberries with brown sugar. Let sit 45 minutes. Preheat oven to 350 degrees. Line 12 muffin cups with paper lines. Mix together flour, baking powder, salt, cinnamon, and nutmeg and set aside. In a mixer, beat margarine and egg until smooth. Add in maple syrup and blend. Add flour mixture alternately with soy milk to make a smooth batter. Fold in the strawberry rhubarb mixture. Spoon batter into prepared muffin cups, filling each 2/3 of the way full. Bake until lightly browned about 30 to 35 minutes.

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Five Little Chefs

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