Strawberry Rhubarb Muffins

Sunday nights are bittersweet. Although a lot was accomplished this weekend I still feel a twinge of sadness that its over and I need to gear up for another busy week at work. As a kid I remember dreading Sunday nights, mostly because that was the night I caught up on homework, but also because school was just around the corner…again. I guess, regardless of age, you never grow out of this feeling.

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Yard work was the top priority this weekend. I’m seriously running out of room for starter plants so… (pep talk) I need to slow it down at the Farmer’s Market next weekend. I just can’t seem to walk by the vendors selling seedlings and starter plants without daydreaming about how great it would be to grow it myself. So far we are growing grape tomatoes, regular tomatoes, swiss chard, basil, thyme, tarragon, rosemary, parsley, chives, and serrano peppers. Sometimes I wonder if its even worth growing something that’s not edible. Perhaps we should have purchased a house on acres of land instead of a lot in a neighborhood. Somewhere where I could grow 150 different plants and have chickens and pigs and goats. And maybe a cow or two. Those calves really get me with their fuzzy bottoms and their sweet little legs when they run. Awww…

There is one exception to the “no more plants” rule…next weekend I want to plant rhubarb. Until last year I was completely and utterly intimidated by rhubarb. It might have been the whole “don’t eat it raw, its poisonous” thing. But then I finally summoned the courage to purchase a bundle and made the most amazing strawberry rhubarb crisp from the fabulous Ina Garten. With a bowl full of crisp and a scoop of vanilla ice cream I was a rhubarb convert. I, now, heart rhubarb. Seriously yummy stuff. Turns out strawberry rhubarb muffins are pretty irresistible too!

Ingredients

  • 1 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/2 c. coconut oil, melted
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 c. buttermilk
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 c. all purpose flour
  • 1 c. white whole wheat flour
  • 2 tsp baking powder
  •  1 c. strawberries, diced small
  • 1/2 c. rhubarb, diced small
  • 1/4 c. pistachios

Preheat oven to 350 degrees F.

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In a large bowl whisk sugars, coconut oil, vanilla, eggs, buttermilk, cinnamon, and nutmeg until very well combined.

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Add flours and baking powder and stir gently with a spatula until just combined. The batter will be thick.

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Stir in strawberries and rhubarb.

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Line the muffin tin with paper liners and use a scoop to fill 3/4 of the way. I got 16 full muffins out of this recipe.

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Pulse the pistachios in a food processor for a few seconds until finely chopped.

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Sprinkle the top of the muffins with the crushed pistachios. I love the bright green color and the added crunch that the pistachios contribute. This was an idea I dreamed up while driving to work the other day. Turns out it is as great in real life as it was in my head.

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Bake the muffins for 22-25 minutes, or until a knife comes out clean. Cool slightly before serving.

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These muffins are great for breakfast or the lunchbox. The sweet and tangy combination is seasonal and delicious! They may even make Monday morning a little better :) Happy Sunday and enjoy!

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