Happy July & Happy Canada Day! To celebrate, this is a nice summer recipe for muffins I made with the girls yesterday using farmer's market rhubarb and fresh strawberries. They tasted wonderful warm! I feel almost guilty for teasing you with a photo here; if it were in my power I would beam you all a fresh muffin straight out of the oven. Since that is not a realistic possibility, you will just have to make a batch yourself - the good news is that they are fast and incredibly easy :)
Rhubarb Strawberry Muffins
2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
pinch of salt
heaping 1/2 cup of sugar
1/2 cup milk
1/3 cup oil
1/2 cup sour cream
1 tsp. vanilla
1 cup finely chopped rhubarb stalks (approx. 2 medium stalks)
1/2 cup diced strawberries (feel free to substitute other berries as you prefer!)
optional: 1-2 Tbsp. finely chopped crystallized ginger (I love the spicy sweet taste of crystallized ginger in this recipe, but my husband and children do not, so I left it out this time. Your choice :)
Preheat oven to 400ºF/200ºC and grease or line muffin pans. In a large bowl, combine flour, baking powder, baking soda, salt - and the ginger if you are using it. Separately, whisk together sugar, milk, oil, sour cream, egg, and vanilla. Add wet ingredients to drys all at once and fold in chopped rhubarb and berries. Stir carefully until just blended.
Fill muffin tins and bake for 16-18 minutes or until a toothpick tests clean. Let the muffins cool in the pan for 5 minutes before removing, and serve warm. Smile and enjoy!