Strawberry Rhubarb Muffins

Monday night, Melissa and I, went to Loretta Paganini School of Cooking and ate our way through the flavors of California with Chef Michael Herschman.   We had such a great time and I am hoping some of those recipes end up on here in the near future.  I think the first thing will be the salt-baked chicken…freaking amazing!   Stay tuned!

I woke up early the next morning, yesterday, also known as Tuesday,  which was surprising seeing how I feel asleep at around 10:30pm after being up for 28 hours. 

Say what?  28 hours?  What are you crazy?  Yep, a little bit. 

Its the whole working nights every other week.  Its weird. 

Does anyone else love early mornings?  They are so quiet and peaceful and the earlier you get up the longer your day feels.  I love super-duper long days, especially during the summer.  And if you take a nap during the day, the guilt doesn’t way you down, because you got up early!  See how that works?  Its lovely. 

Anyway, I had big plans for today.  Cookie baking for a 4 year olds birthday, yard work, exercise, cleaning, etc…However, after I ate breakfast, ( coffee and cereal on the patio while I watched the resident bunny hop around…another reason why I love mornings, bunnies.) all I could think of was the extra rhubarb and strawberries that I had left-over from a previous post. 

I slurped up the rest of my cereal, warmed up my coffee, bid the bunny farewell and started chopping some rhubarb and strawberries. 

These muffins are cinnamony (its a word), chunky, sweet but not overly so, fruity, tart – its that rhubarb!   Oh yeah, and there is browned butter in them.  Yum!  I really like how these turned out and, well, I have had several already – two, maybe three…it definitely wasn’t more than four.  I swear.  I gave them away before I could do any more damage.  I sure hope my co-workers enjoyed them!

Ingredients

  • 1 Cup Rhubarb, diced (about 1 stalk)
  • 1 Cup Strawberries, diced
  • 1 Cup Buttermilk
  • 1 Cup Brown Sugar
  • 1 Extra-large egg
  • 1/2 Cup Old Fashioned Rolled Oats
  • 2 Cups All-purpose flour, plus extra for tossing with fruit
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 + 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 5 Tablespoons Browned butter (if you are afraid of browning butter, melted butter works just fine!)

 Directions

  1. Preheat oven to 400°F
  2. Brown butter.  To do so, place butter in a small sauce pan over medium heat and cook until browned specks begin to appear at the bottom of the pan.  It will smell nutty.  At this point remove from heat and transfer to another bowl to cool slightly.  If you are unsure of this step, go ahead and use normal melted butter. 
  3. Whisk together buttermilk, egg, cooled browned butter, sugar, vanilla and set aside.
  4. Whisk together dry ingredients, which include flour, oats,  baking powder, baking soda, salt, and cinnamon.
  5. Pour in the wet ingredients into the dry ingredients and stir just until combined – do not over mix. 
  6. Toss the fruit with about 1/4 cup of flour and then fold them into the batter.
  7. Scoop into prepared muffin tins – about 3/4 of the way full or so. 
  8. Bake for 20 minutes or until a toothpick comes out clean. 
  9. Let cool on a wire rack and enjoy!

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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