Strawberry Rhubarb Muffins
Servings 12 muffins
Ingredients
- 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
Instructions
- 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.
Notes
Strawberry Rhubarb Syrup (use the puree from the fruit and reserve syrup for other recipes):
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.
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.