Strawberry season is here! Celebrate with these delicious Strawberry Rhubarb Muffins.
This perfect pairing of sweet and tart comes from Jae Steele’s book “Ripe from Around Here” her seasonal recipes are fantastic. I made these recently with fresh rhubarb and frozen strawberries, but fresh strawberries or frozen rhubarb would be fantastic too!
If you are looking for locally grown strawberries, check out our friends at Mississippi Berries
2 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1.2 tsp sea salt
1 cup diced rhubarb (approx 1cm pieces, if they’re too large the sourness will be quite a contrast)
2/3 cup maple syrup
1/3 cup unsweetened applesauce
1/3 cup buttermilk or the vegan version buttermilk (1 tbsp apple cider vinegar + non-dairy milk)
1/2 sunflower oil
1 tsp vanilla extract
2/3 cups sliced strawberries
Preheat oven to 375 *F, Prepare a 12-cup muffin tin with liners or a light coating of oil
Whisk together the flour, baking powder, soda, cinnamon and salt in a large bowl. Add the rhubarb. In a small bowl mix together maple syrup, apple sauce, buttermilk, oil and vanilla. Pour wet mixture into the flour mixture. Mix together just until the flour is absorbed – Don’t over mix. Gently fold in the strawberries. Portion into the muffin cups. Bake for 25 min or until a toothpick inserted in the centre comes out clean.
Keep in an airtight container for 2 days or up to a week in the fridge.