What do you think of our little makeover? Do you love it?
It is a work in progress, and I have more to add, but it was time for my little corner to get a pair of big girl shoes. I blogger for years (since 2009) with Blogger, and loved the ease of not being self-hosted, but over time I wanted to ability to be more creative with my layouts and visual options. I also wanted more technical support to make my recipes more accessible to all of you. I am now with WordPress and am really enjoying all of the new options. I am slowly learning all of the things I was missing, and am making improvements. I am also using recipe cards so you have an easier time printing and sharing content that you like on this page. If there are things that you like or suggestions I am all ears because I want to make this a platform that you enjoy exploring as much as I enjoy sharing it with you. I will update you as I go if there are new updates, or something I think you might enjoy knowing! Thanks for sticking with me as I grow!
Today, I am sharing a delicious muffin recipe that uses the fruit puree from the Strawberry Rhubarb Margaritas I made and shared right before the 4th of July. I made the syrup for drinks, but had about a cup of this rich and beautifully smooth puree leftover. I wasn't about to let it go to waste and decided to try a muffin recipe. I opted to use a typical base for the muffins and used the puree as if it was applesauce. You will not find big chunks of fruit in these muffins and the flavors are very subtle, but present. The batter is very thick, but the muffins are not overly heavy. My boys loved having these for breakfast with a little bit of strawberry jam spread over the halves. I am happy when my kids are not fighting, happy, and eating nicely at the table ..... this normally lasts about 2 minutes, but I will take victories when I can get them- even when they are small.
Strawberry Rhubarb Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ light brown sugar
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 cup Strawberry Rhubarb puree
- ½ cup butter, melted
- Heat oven to 375 degrees and line muffin tins with paper liners.
- Mix flour, sugars, baking powder, cinnamon, and salt in a bowl.
- Mix in beaten eggs, strawberry rhubarb puree, vanilla, and melted butter. The mixture will be very thick.
- Evenly scoop mixture into muffin pans.
- Bake for 18 to 20 minutes.
1 lb strawberries, quartered
1 ½ cup chopped rhubarb
⅔ cup sugar
1 cup water
1 teaspoon lemon zest
Place all ingredients in a small pot. Simmer for 15 minutes. Remove from heat. Strain using a fine mesh strainer and a spatula. Use the spatula to push the liquid from the fruit. Cool and pour into a jar. Store syrup in the fridge up to 1-2 weeks.