Strawberry Rhubarb Muffins: Recipe of the Week from the Pembroke Farmers Market

Pie is the quintessential baked good that comes to mind when most people think of the combination of strawberry and rhubarb, but these muffins are a perfect way to enjoy the sweet and tangy flavors of these fruits when you’re not in the mood to make a dessert. The honey adds just the right amount of sweetness while letting the fruits be the stars of the show, making these muffins a great snack, addition to breakfast, or an anytime treat!

You can find strawberries and rhubarb at Oakdale Farm, and your eggs and honey (provided by Northeast Honey) at Cushing Farm.

Ingredients:

• 1 cup whole wheat flour (if you use white flour then reduce amount of milk by about 1/4

• cup)

• 1 cup rolled oats

• 1½ teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• 2 eggs

• ¾ cup milk (regular or plant-based)

• 1/2 cup of honey

• 2 teaspoon pure vanilla extract

• 1 cup chopped fresh strawberries

• ½ cup chopped rhubarb

Cooking Instructions:

• Preheat oven to 375 degrees.

• While the oven is heating, mix the flour, oats, baking powder, cinnamon, and salt in a large bowl.

• In a medium bowl, whisk the eggs, milk, honey, and vanilla extract until the honey has dissolved.

• Pour the wet ingredients into the dry ingredients and mix just until combined and uniform.

• Add the strawberries and rhubarb to the batter and mix just until evenly incorporated.

• Pour the batter into a greased muffin pan, filling only about halfway. Bake for 25-30 minutes.

• To check doneness, stick a toothpick in the center of a muffin and see if it comes out clean.

• Remove from the oven and let cool for 10 minutes.

Bon Appétit from our families to yours!