by Francesca Patterson

As a child, I remember my mom making strawberry rhubarb pies in the summertime. They were my father’s favorite, and I always loved them too. It wasn’t until I got older and realized the true beauty of rhubarb. Rhubarb is one of the first crops to pop up after wintertime and since it does well in cold weather, you can find it in many places. It also helps that they come around the same time as their best companion, strawberries. When paired with sugar and another sweet berry, rhubarb reveal it’s tart and delightful flavor. In order to give this classic duo a mix-up, I tried forming them into a sort of breakfast muffin bomb. These bombs have bursts of naturally sweet and a tangy flavor to them. They pair amazingly with a cup of coffee first thing in the morning, or with a spoonful of vanilla ice cream when warm. These muffins taste fresh for 24 hours in an airtight container or freeze really well for up to 3 months. 

 

INGREDIENTS

  • 2 1/2 cups all-purpose flour 
  • 1/2 tsp. ground cardamom 
  • 1/4 tsp. salt
  • 2 1/2 tsp of baking powder
  • 1/2 cup granulated sugar 
  • 6 tsp. melted butter 
  • 2 eggs 
  • 3/4 cup greek yogurt 
  • 1 1/2 cup rhubarb (chopped into 1/2 inch pieces) 
  • 1/2 cup diced strawberries

DIRECTIONS

 
1. Preheat oven to 375 degrees. Spray muffin tins or cups with non-stick cooking oil. Set aside. 
2. In a large bowl, combine the dry ingredients: flour, cardamom, salt, baking powder, and sugar. Mix together until thoroughly combined. 
3. In another bowl, whisk together wet ingredients: melted butter, eggs, greek yogurt. Combine with wet ingredients and stir together completely. Then, fold in rhubarb and strawberry pieces. 
4. Spoon batter into muffin molds, filling it about two-thirds of the way. This recipe should make 12-13 muffins. 
5. Bake for 30 minutes, or until golden brown or a toothpick comes out clean from center. Cool on racks before eating. 

 

 

1 Comments

  1. Love Frankie’s recipes. Keep them coming.

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