Last week my son Jason sent me a picture of the strawberries he had picked from his strawberry patch. You can’t begin to compare fresh picked strawberries with the store bought ones! How I wished I lived closer. I know he would share with his dear old Mom!! I have great memories of growing up on the farm with fresh spring strawberries smothered with thick real cream and a little sugar, or the homemade strawberry shortcake my Mom used to make!
Jason shared this recipe for rhubarb/strawberry muffins given to him by a bed and breakfast in Duluth. He said they were great! I’m sharing the recipe with you so we can both try them!
Strawberry Rhubarb Muffins:
1 3/4 cup flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk (milk can be substituted)
1/3 cup canola oil
1/2 tsp pure vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup diced fresh strawberries (or raspberries, fresh or frozen)
1/2 cup confectioners sugar icing (recipe below)
In a large bowl stir together flour, sugar, baking powder and salt. In a small bowl, beat together until well mixed, the egg, buttermilk (milk), oil and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and berries into batter. Divide the batter between 12 greased muffin cups. Bake in 400 degree oven for 20-25 minutes or until golden brown. Drizzle tops generously with confectioners sugar icing after baking. Yield: 12 muffins.
Confectioners Sugar Icing:
1 cup confectioners (powdered) sugar
1/4 tsp pure vanilla extract
2-3 Tbsp half-n-half
In a small mixing bowl, add vanilla to confectioners’ sugar and stir in half-and-half until desired consistency is reached.
Yield: 1/2 cup