27 June 2012

strawberry-rhubarb muffins

Gahhh...can I just say that not having internet access has been a royal pain in the muffin tin! I had this mostly ready to go before everything went dark! So, at last, here is a new recipe! Enjoy...I know we did!

At the farmer's market we were getting in all the beautiful delicious strawberries. Makes me wonder why I or anyone still buy strawberries from the store when I bite into these...juicy red berries that burst with intense flavor, it's a party in the mouth and half the box will never make it home! I have also been picking up rhubarb at the market over the past few weeks, which I then slice in the food processor, toss in a freezer bag and into the freezer. This will get me through various sweet and savory recipes during the next few months. (Sidenote...toss together a quick savory rhubarb compote: 2 c rhubarb, 1/2 diced onion, tlbs or so balsamic vinager, tlbs sugar, cup of water. Boil, reduce, great with crabcakes or grilled fish!)

I have this wonderful recipe for Blueberry muffins that was given to me by my mom and to her by my grandmother who found it in The Hartford Courant in 1956. It is one of those recipes that gets used so much no one has to look at the actual written card anymore. I have tweaked it over the years, however, to me this is the best muffin recipe and any changes I have made have only improved on its greatness! Not only is it wonderful in original form, but it also holds up well with changing the fruit to something other than berries. (What recipes do you have that have been passed down like this??)

Of course, strawberry rhubarb pie comes instantly to mind since I have all these lucious berries, but I wanted to try this combination in muffin form. Since my rhubarb had already been frozen, I also decided to add a light crumb topping to the muffin, which is not something I would normally think about, and even shy away from when I see that type of muffin in a store or bakery.

Strawberry-Rhubarb Muffins
Adapted from Blueberry Muffin recipe

385* to 400* F
(I tend to cook at the lower temp for a little more time. Seems to make the muffin more tender to me.)

3 cups unbleached flour + 2-6 tlbsp depending on how wet your mix is
1 cup sugar
1/2 tsp salt
4 tsp baking powder
2 eggs
1/2 cup grapeseed oil
1 cup almond or coconut milk
4 - 6 stalks rhubarb, sliced
1 cup strawberrys, rough chop

Crumble Topping of your choice or
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tlbsp cinnamon
4 tlbsp unsalted butter, softened

Grease your muffin tin or use cupcake liners

MIX: all dry ingredients together

In large (2 cup or more) measuring cup if possible, combine milk & oil, then beat in eggs. Make a well in dry ingredients, add wet and gently mix until just combined. Add extra flour a talbespoon at a time until mix is the consistancy you want. Keep in mind that this fruit mix does make the batter wetter, so you may want more flour than you think. Gently fold in fruit. Drop into prepared muffin tin.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the muffins.

Bake 18 to 25 minutes, depending on temperture being used. As I said, I usually bake at 385* for almost 25 minutes. They come out the perfect light golden brown and springy to the touch.

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