Wondering how to make the most of all the delicious Summer fruit that’s in season right now? Try out this mouth-watering Strawberry and Rhubarb Muffins recipe from blogger Laura at the blog Circle Of Pine Trees.
All the majestic fruit that’s in season at the moment has left us wondering how we can put it to good use. Luckily, guest blogger Laura Pashby, from Circle of Pine Trees, has come to the rescue with her mouth-watering Strawberry and Rhubarb Muffins recipe, guaranteed to be a crowd-pleaser with the entire family.
“In the summertime, there are always glossy red strawberries in my kitchen. We are lucky enough to live down the road from a pick-your-own fruit farm, so we gather fresh, sweet strawberries by the basketful. Once I’ve made the obligatory batches of jam, I’m always on the lookout for other strawberry recipes to make the most of our gorgeous glut.
This recipe is an annual favourite in our house, making use not just of strawberries, but of rhubarb, too, which we buy in bundles from the farm shop. We love to bake Strawberry and Rhubarb muffins for breakfast on lazy summer weekend days. Stirring together the wet and dry ingredients is so simple that my three-year-old can complete a large proportion of the recipe with only very little assistance.
Any leftovers are packaged up and taken out with us on our adventures: devoured in a meadow, on the beach, or anywhere else that takes our fancy. If you’re not a rhubarb fan, you can substitute them with raspberries or blueberries to make mixed berry muffins, but I urge you to give these a try as they stand. Strawberries and rhubarb are an unlikely but heavenly combination…
Strawberry & Rhubarb Muffins
2 ½ cups flour
1 ½ tsp baking powder
½ cup sugar
½ pack butter (125g)
1 cup full fat milk
1 tsp cider vinegar
1 egg, beaten
1 tsp vanilla
1 cup rhubarb, finely sliced
1 cup strawberries, sliced
Demerara sugar for sprinkling
- Heat the oven to 350°F/175°C/Gas 4.
- Line a muffin tin with 12 paper tulip cases or paper muffin cases.
- Firstly, make the cheat’s buttermilk: add one teaspoon cider vinegar to a small bowl. Add one cup of full fat milk and leave while you get on with the rest of the recipe.
- Melt the butter over a low heat and leave to cool for a few moments.
- In a large bowl, combine the dry ingredients (flour, sugar, baking powder).
- In a large jug, whisk together the liquid ingredients (beaten egg, vanilla, melted and cooled butter, buttermilk).
- Pour the liquid ingredients into the dry ingredients and stir briefly. Do not over mix: a lumpy batter is fine, even desirable. Quickly stir through the strawberries and rhubarb.
- Use an ice cream scoop to divide the mixture into the paper cases. Sprinkle each muffin with demerara sugar and bake for 25-30 minutes.
The muffins are best eaten warm, although they will keep for a couple of days in an airtight tin.”
(Adapted from a recipe by soulemama.com)