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
2tsp baking powder
1tsp baking soda
2 stalks of rhubarb (diced)
6 large strawberries (diced)
grating of fresh nutmeg
1c orange juice
1/4c butter (melted)
1/2c brown sugar
1/8tsp baking powder
1/8tsp baking soda
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!
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.