The perfect summer muffin, with tart rhubarb and sweet strawberries. Topped with a tasty brown sugar crumble.
INGREDIENTS
1/2 cup Buttermilk (if you do not have buttermilk on hand, add 1/2 tsp white vingear to regular milk and let stand for 5 or so minutes until it thickens)
1/4 cup melted Butter or margarine
1 large Egg
3/4 cup Rhubarb, diced
3/4 cup Strawberries, diced
1 1/3 cup All purpose flour
2/3 cup Brown Sugar
1/2 tsp Baking Soda
1/4 tsp Salt
Crumble Topping:
1/3 cup Brown Sugar
1/3 cup All purpose flour
1/3 cup melted Butter or margarine
1 tsp Cinnamon
INSTRUCTIONS
Begin by preheating oven to 350 F. Line medium muffin tin with 12 muffin liners and grease lightly with vegetable spray.
To make muffins start by combing buttermilk, melted butter and egg in a medium bowl. Mix well util ingredients are combined.
In a separate larger bowl, combine dry ingredients and stir to combine. Next pour wet mixture into dry mixture and stir with rubber spatula, try not to over mix! Once mixtures are ALMOST combined add in rhubarb and strawberries and fold in, trying not to bruise strawberries! Again DO NOT OVER MIX, this batter will be quite thick.
Spoon into prepared muffin tins, filling liners until they are about 3/4s full.
To make Crumble combine ingredients in a small bowl, mix until combined the sprinkle a tbsp or so of mixture over each muffin until none remains.
Bake in oven for 20-25 minutes until inserted tooth pick comes out clean. Allow to sit in muffin tin for about 5 minutes after removing from oven before transferring to cooling rack.
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