The strawberry and rhubarb muffins recipe is from the first Flour cookbook. Is a nice recipe always comes out well. The muffins are not too sweet. You can always add additional sugar on top if you prefer sweeter. I find it easier to use paper muffin/cupcake liner then you do not have to worry about sticking and is easier to pop out. Be careful to loosen to muffin tops before removing muffins. I find it not too difficult to prepare in morning but you can make the dough the night before then just preheat the oven and add dough to tins in the morning. We happened to have lots of extra rhubarb after making pie. The recipe also suggests for different flavors instead of rhubarb and raspberry can also use 2 cups blueberries or 400g peaches about 4 with ginger,
Ingredients
- 3 1/2 cups (455g), all purpose flour
- 1/2 t baking soda
- 4 t baking powder
- 2 eggs
- 1 egg yolk
- 1 1/3 (270g) cup sugar
- 1/2c plus 2t (1 1/4 sticks) butter, melted
- 1 cup milk
- 1 cup creme fraiche (yogurt or sour cream is ok we don’t usually have creme fraiche)
- 2 t vanilla extract
- 1 cup (130g) frozen or fresh raspberries
- 1 cup (120g) chopped rhubard
Steps
- preheat oven to 350
- butter or use muffin paper liners in a muffin tin
- in large bowl sift flour, baking soda, baking powder, salt
- in medium bowl, mix eggs, yolk, slowly whisksufgar, butter, milk, creme fraiche/yogurt/sour cream
- pour butter/sugar mixture into flour, fold with spatula until combined
- spoon batter into cups, filling almost overflowing to rim
- bake 30-40m until golden brown on top and springs back press gently with finger
- let cool on wire rack for 20m the remove from tin
