Strawberry-rhubarb muffins

I had leftover rhubarb and strawberries from making strawberry-rhubarb pie last week. D had suggested just making another pie (shocking), but I was interested in exploring other formats that might be amenable to strawberry-rhubarb. On a whim, I checked my gigantic muffin recipe book, and, perhaps not surprisingly, it had a recipe for strawberry-rhubarb muffins. A perfect, portable option for D to get his fix of his favourite flavour combination.

Recipe

from 750 Best Muffin RecipesMakes 18 muffins2-1/2 cups all purpose flour1 tsp salt1 tsp baking soda1-1/2 cups light brown sugar1 egg1 cup buttermilk2/3 cup unsalted butter, melted2 tsp vanilla extract1 cup finely chopped rhubarb1 cup coarsely chopped strawberriesPreheat oven to 375 F. In a large bowl, whisk together flour, salt and baking soda. In a medium bowl, whisk together brown sugar, egg, buttermilk, butter and vanilla until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in the rhubarb and strawberries. Divide batter equally among prepared muffin cups. Bake in preheated oven for 18 to 23 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.

Musings

A few notes on preparation: I don't have 2 muffin pans, so I filled one 12-cup pan and a small loaf pan.These muffins were delightful! They didn't have the kind of concentrated strawberry-rhubarb flavour that you get from pie, but they had a lovely aromatic quality. Just a whiff of strawberry-rhubarb flavour. They had a nice, light texture--tasted like summer in muffin format. Sweet and fluffy. A very solid option for dispensing strawberry-rhubarb!