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MUFFIN OF THE MONTH- Strawberry Rhubarb Crumble

MUFFIN OF THE MONTH- Strawberry Rhubarb Crumble

It finally feels like spring!!! Any of you living in Vancouver will understand the joy I'm feeling at this moment. It's been a long grey, wet, cold winter and frankly I'm thrilled to see it come to an end. This months MUFFIN OF THE MONTH is a celebration of all things spring. I can't help myself, I always get a little excited when I see local rhubarb and strawberries at the market! It's a sure sign that warmer weather is finally on it's way. Go ahead and give these a try...they are a little taste of the sunshine that will soon be here to stay.  

2 1/2c flour

1/2c    sugar 

2tsp    baking powder

1tsp     baking soda

1/2tsp  salt

1/4tsp  cinnamon

2          stalks of rhubarb (diced)

6         large strawberries (diced)

grating of fresh nutmeg


2         eggs

1c       orange juice

1tbs     vanilla

1/4c     butter (melted)

Crumble Topping-

1/2c     flour

1/2c     brown sugar

1/8tsp baking powder

1/8tsp baking soda

1/2tsp  cinnamon

2tbsp   butter (melted)

pinch of salt

Toss everything together and give it a good stir. Set aside until you've filled your muffin cups.

Preheat oven to 375 degrees. 

In a large bowl combine the dry ingredients and stir in the diced rhubarb and strawberries. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) 

Now simply sprinkle an even portion of crumb topping on each muffin and then pop them in the oven for for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. 

TIP- If you prefer your rhubarb less tart simply sprinkle the diced rhubarb with some sugar and let it sit for a few minutes before adding it into the dry mix.