Another day with Rhubarb & Strawberry
I’ve been trying to decide what to do with the rhubarb we picked up last week. I was missing one of the essentials for the savory rhubarb dish (mustard seed!), so it was back to the sweet stuff (for now). I decided to try making strawberry rhubarb muffins this time around since I had already made the crumble last week and was looking for something a little different.
There are a few recipes online for strawberry rhubarb muffins, and I grabbed one from the Robin Hood Flour website and then modified the heck out of it.
Ingredients:
2 1/2 cups white flour
1/4 cup whole wheat flour
1 1/4 cups brown sugar, packed
1 1/4 tsp baking soda
1/2 tsp salt
1/2 cup earth balance, melted
1/4 cup apple sauce in lieu of 1 egg (which added a nice lightly sweet tart flavour, and increased the moisture level of the finished product)
1 cup non-dairy buttermilk (recipe below – it’s easy!)
1 cup rhubarb, chopped
1 cup strawberries, chopped
Non-dairy Buttermilk
1 tbsp lemon juice (or white/apple cider vinegar)
almost 1 cup almond milk.
Add 1 tbsp lemon juice into a 1 cup glass measuring cup, fill to the 1 cup line with whatever milk you like (Just not rice milk, it’s too thin. I used almond and it turned out great) and let it sit for about ten minutes. You should end up with a clumpy sour milk mixture.
Cinnamon Sugar Topping
1/4 cup brown sugar, packed
1/2 tsp cinnamon
Directions:
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly grease your muffin cups
- Combine the flour, sugar, baking soda and salt in a medium sized bowl.
- In a large mixing bowl, combine the remaining ingredients for the batter.
- Add the dry ingredients, to the large mixing bowl and mix thoroughly just until moistened. (not too much or else your muffins will be like bricks).
- Spoon into muffin cups until about 3/4 full, crumble cinnamon sugar on top and put the pan in the oven.
- Bake for 25-30 minutes or until tops are firm.
I made bigger muffins, so the baking process was slightly different. I kept the muffins in for around 45 minutes, so if you make 6 big muffins instead of 12, don’t be surprised if it takes a while for the muffins to finish baking.
These make an excellent breakfast or pre-breakfast snack, some alterations I was thinking about but didn’t end up doing: Adding a little bit of fresh chopped ginger to the mix or replacing half the sugar with maple syrup and adjusting the milk balance. Maybe next time.
Strawberry muffins taste better by adding cinnamon toppings.