I woke up on Sunday morning hungry and in dire need of a muffin. I had 30 minutes or so before Shirley came round for our usual morning dog walk so I quickly made and cooked these muffins. They cooled down while we walked and then I was able to have them with some nice jasmine tea when I got back.
Strawberry and rhubarb is not a combination I am really familiar with, but while visiting James’ family in America I came across all sorts of recipes for strawberry and rhubarb pie and crumble etc etc. The recipe is only slightly adapted from here and is not really very sweet at all, which makes it perfect for breakfast. I might try omitting the sugar completely next time and using honey instead. I will also use wholemeal flour, but I didn’t have any left on Sunday! The ingredients are all in American (i.e. cups) which is weird, but it did work!
Strawberry and Rhubarb Muffins: 1 and 3/4 cups of plain flour; 1/2 cup sugar; 1 egg; 2 and 1/2 tsp of baking powder; 3/4 cup of milk; 1/3 cup of vegetable oil; 3/4 of a cup (or one large stalk) of finely chopped rhubarb; 3/4 cup of sliced strawberries; 1/2 tsp salt. Heat oven to 400F or about 180 C. Place flour, baking powder, salt and sugar in a bowl. Mix the egg, milk and oil together. Stir the liquid into the dry ingredients until only just mixed. Add the fruit and then scoop into muffin cases. Cook for about 15-20 minutes or until your friend turns up and it is time to walk the dogs. You could let them cool on a baking rack, but I left them in the pan as my dogs insisted we go for a walk. These were so delicious that as soon as I got home I sat down and ate two.
N.B. Our strawberries are coming to an end now. We haven’t had a brilliant crop. I can only assume this is what happens if you let weeds take over the plants, you don’t feed or water them and you forget to put straw under them. Next year I will be more diligent!