Strawberry Rhubarb Muffins

By: Julie

Serves: 12 extra large muffins

Time:  30 min.  10 min prep, 20 baking

June is my favourite month.  It’s warm enough to make you forget the rip-your-face-off Canadian winter wind, yet it’s not scorching.  Also there is rhubarb, the lemons of the Canadian shield.  It has delicious tartness and amazing smell and flavour. If you’re thinking of planting your own patch, it’s easy to grow here.  It does best where there are cold winters and cool wet springs.  You can use Rhubarb to flavor just about anything, but I love it best in baking and combined with strawberries it’s amazing.  After making a yummy Rhubarb Custard Pie, I had about a cup and a half left over and the obvious answer to that is magic muffins.  This recipe is inspired by the pie flavors, including the nutmeg.  Mmmmm.  Nutmeg.

Strawberries are not quite ready here yet.  It will be another week or so before I can stuff my face with their sweet goodness.  I thawed some frozen whole strawberries and used those.  If you use frozen fruit for your muffins, include the juice.  That’s where the flavor is.

You Will Need

  • 1/2 cup of brown sugar
  • 1/2 cup maple syrup
  • 2/3 cup applesauce
  • 3 eggs, lightly beaten
  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 1/2 cup rhubarb, chopped into 1/2 inch pieces
  • 1 1/2 cup strawberries, chopped into 1/4 inch pieces

Preheat your oven to 350F and grease a muffin pan. Mix the wet ingredients in a large bowl.  Mix the dry ingredients in a separate bowl.  Fold dry ingredients into wet until just combined.  Gently fold in the rhubarb and strawberries and spoon into muffin pan.  Bake for 20 – 25 min until a skewer inserted into the center of your muffins comes out clean.  Enjoy.

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Magic Muffins – Pinapple Marmalade

By: Julie

Serves:  Makes 12 extra large muffins

Time: 35min.  10 min prep, 20 min bake

Oh yes I did.  I put marmalade in the magic muffin mix.  And do you know what happened?  Magic.

This is my new ultimate brunch muffin.  It screams of orange juice and eggs and bacon and some delicious quiche.  If the queen was coming for tea I would feed her these muffins and little cucumber sandwiches with the crusts cut off.

I can now whip these muffins up in less than 10 min.  You can do it too!

You Will Need:

  • 3 eggs
  • 1/2 cup of your favourite marmalade
  • 1/2 cup of honey
  • 1 tsp of vanilla
  • 2/3 cup unsweetened apple sauce
  • 1/4 tsp orange extract
  • 1/4 tsp lemon extract
  • 1 tsp orange zest
  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups of diced fresh pineapple
  • 1 cup shredded apple

Mix the Muffins

Preheat oven to 350F. Spray a muffin pan with non-stick olive oil spray.  Whisk eggs, marmalade, honey, vanilla, applesauce, extracts and zest together in a large bowl.  In a separate medium bowl mix flour, baking soda, baking powder and salt together.  Mix into wet ingredients until dry ingredients are wet.  Do not over-mix.  Fold in pineapple and apple. Using an ice-cream scoop, completely fill muffin cups with batter.  Bake for 20-25 minutes until a wooden skewer inserted into the middle comes out clean.

Prepare for the Queens visit.