Strawberry and Rhubarb Muffins

Hi Friends!

The smoke is worse today. My asthma is liking it big time 🫤 I was so hoping that it was gonna be better today. Another weekends not able to work on the yards 😵‍💫 Always either rain and/or smoke 😬 Just last week when I checked wildfires app, it was just around 150ish, however last night, already at 322 recorded ones, and close to 60% of them are out of control. Crazy.

So my husband and I got 4 birdhouse and we nailed them to the 4 trees we chopped off a month ago. Now I feel like it was a bad decision. My fur babies go nuts chasing birds 😬 They caught 2 small house Sparrows so far. Imma have to put up barriers of some sorts among those trees 😬 Not just for the birds sake but also for my flowering clematis that I planted under one of the trees 😬 As of this morning, 3 flowers fell off of the plants. Most likely since when birds around, the chasing game would end up with my fur babies bumping the flimsy trellis 😅😬😅😬

Moving on….Let’s see. Weeather update is done, garden update is done, now let’s get recipe sharing going, shall we 😁

I cut off my rhubarb stalk yesterday and made muffins. Yep! I could use the oven yesterday 😁

2 c flour
1/2 c sugar
A pinch of salt
1 tbsp BP
1 rhubarb stalk
2 eggs
1 c milk
1 tbsp orange blossom water
6 tbsp sunflower oil
Strawberry jam as needed
Grease muffin pan with melted unsalted butter, set to side

Preheat oven to 400 F

Remove and discard the leaf of the rhubarb, rinse, and slice thinly

In a bowl, mix dry ingredients to combine well

In a food processor, mix eggs, milk, oil, and blossom water. Then pour mixture into dry ingredients

Add in rhubarb, stir to just combine

Divide batter per 1/4 c, top with 1 tbsp jam, then top again with another 1/4 c (per mold cavity)

Bake muffin for 18 mins

Cool slightly and enjoy 😍

Print Recipe

Strawberry and Rhubarb Muffins

Ingredients

• 2 c flour
• 1/2 c sugar
• A pinch of salt
• 1 tbsp BP
• 1 rhubarb stalk
• 2 eggs
• 1 c milk
• 1 tbsp orange blossom water
• 6 tbsp sunflower oil
• Strawberry jam as needed
• Grease muffin pan with melted unsalted butter set to side

Instructions

• Preheat oven to 400 F
• Remove and discard the leaf of the rhubarb, rinse, and slice thinly
• In a bowl, mix dry ingredients to combine well
• In a food processor, mix eggs, milk, oil, and blossom water. Then pour mixture into dry ingredients
• Add in rhubarb, stir to just combine
• Divide batter per 1/4 c, top with 1 tbsp jam, then top again with another 1/4 c (per mold cavity)
• Bake muffin for 18 mins

Video