Spring has finally tentatively poked its head around the corner of our county and with it, the three culinary constants of spring have arrived; fiddleheads, asparagus, and rhubarb. I must say, although I am loyal to apples as a crop, I look forward mightily to rhubarb season. I just love rhubarb. I also love muffins and the two go together like, well, like rhubarb in a muffin.
We Martins have reprinted our cookbook that features fresh seasonal Ontario produce and this is one of my go-to recipes within it during rhubarb season. This cookbook was first printed in 2015. It is a culmination of longtime family favourites, as well as newer recipes that were used at different times and places during Martin public and private events. It was intended to be a one-off thing but it’s back by popular demand, thanks to some of you!It’s prime rhubarb season and Ontario is also producing some great little greenhouse-grown strawberries to accompany it. Rhubarb is a cool weather crop; as soon as it gets hot it’s done. Literally. It flops over in exhaustion.
This post is sponsored by Martin’s Family Fruit Farm. The comments and recipe are my own.
Strawberry Rhubarb Muffins
DirectionsPreheat oven to 400° F (204° C). Mix together flour, 1/2 cup sugar, salt, baking powder, and soda in a large mixing bowl. Whisk together egg, buttermilk and oil in a smaller bowl. Dump the chopped rhubarb and strawberries into the flour mixture, then add the liquid and gently fold it all together. Fill well-greased or paper-lined muffin tins 3/4 full using an ice cream scoop. If you want to make them extra pretty, top each one with a small strawberry half. Top with a generous sprinkle of coarse sugar. Bake for 25 minutes or until golden brown and the tops are firm. Remove and let cool on a baking rack.