Sunday, June 3, 2012

Strawberry Rhubarb Muffins

It's Rhubarb Season and I could not be happier. Here's my first nod to this summer time delight!

12-18 Muffins

2 cups unbleached flour
1 tsp baking powder
1 tsp.baking soda
½ tsp salt
½ cup butter, melted
¼ cup vegetable oil
¾ cup sugar
1 egg
6-8 oz plain or honey yogurt. (I used a honey flavored greek yogurt)
1 tbs vanilla extract
1 piece rhubarb, diced
1 cup chopped strawberries
4oz milk or water
brown sugar, to garnish the top of the muffin
sliced almonds, to garnish the top of the muffin

Preheat your oven to 350 and line your muffin tins with liners.
Combine the first 4 ingredients and set aside. Combine the butter, oil, sugar, egg, yogurt, and vanilla in a separate bowl. Slowly add the dry ingredients to the wet ones. Once combined it may seem dry, if so add 4oz of either water or milk to the batter to thin it out. This may or may not be needed. Once everything is combined add your fruit and stir into batter. Drop into lined muffin tins about 3/4 of the way full. Sprinkle with brown sugar and sliced almonds and bake 14-16 minutes until they are golden brown.

Hot out of the oven!

Smells delicious!

1 comment:

  1. Next time I will add more fruit, they were good. But I like more berries in my muffins.