Monday, June 11, 2012

Strawberry Rhubarb Muffins with Oatmeal Crumble Top

I would like to have breakfast brought to me in bed every morning. Just putting that out there.
In second place, I'll take these Strawberry Rhubarb Muffins with Oatmeal Crumble topping sitting ready on my counter.  

If I set my programmable coffee maker right and put one of these on a little dish, it will be darn close to morning bliss.
I know people who can take a bite out of fresh Rhubarb and keep on talking.  I can't.

It's just a bit too tart for fresh nibbling in my opinion, but that is exactly what makes it perfect for baking and jams (Rhubarb, Pineapple, Coconut Conserve.)

The Rhubarb balances the roasted sweetness of the strawberries and the brown sugar and makes these muffins a wholesome and "not-too-sweet" breakfast fare.
The Oatmeal crumble topping gives it a little crunchy texture and makes you feel like you're eating pie for breakfast, but in fact you're adding wonderful fiber to the beginning of your day (or through the day if you take a second one like all of us.)
Did I mention how easy these are to make?  
It's pretty well just mix the dry ingredients with the wet ingredients, add the chopped ingredients and cook.
Look for yourself.  Make and love.  You'll thank me in the morning.


Recipe:  Strawberry Rhubarb Muffins

(Preheat oven to 400F - makes about 15-18 muffins)
   I used Paperchef liners- for easy baking

2 Cup Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1 Cup Buttermilk
1 Stick (4oz) Butter, melted, room temp.
1 Teaspoon Vanilla
1 Cup Chopped Strawberries
1 Cup Chopped Rhubarb (about 3 stalks)

1)  In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2)  In another bowl, whisk together the eggs, then the buttermilk, butter and vanilla.

3)  Mix the dry ingredients into the wet ingredients, fold to combine, then add the fruit and fold to combine.  No need to over mix.

4)  Spoon into muffin tins lined with holders (Paperchef used here), or silicone muffin molds.  Fill about 3/4 full.  Top with Oatmeal Crumble (recipe below.)

5)  Bake in preheated 400F oven for about 20 minutes.

Recipe: Oatmeal Crumble

1/2 Cup Rolled Oatmeal
1/2 Cup Flour
1/4 Cup Brown Sugar
pinch of salt
1/2 stick (2oz.) Butter, melted

1)  Mix the oatmeal, flour, sugar and salt together in a small bowl.

2)  Pour in the melted butter and stir with a fork into a crumble texture.

3)  Use to top muffins, cupcakes, pie and other pastry goods before baking.

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