Jean B’s Strawberry-Rhubarb Muffins (11-12)
These started their lives as strawberry muffins, but last summer (1997) after many iterations in search of perfection, they turned into my favorite flavor combo! I consider them my own creation, since the ingredients and method have been altered–in some cases, drastically.
1 ? c finely chopped strawberries (ca ?-1/3″) ? c chopped rhubarb ? c sugar 1 c white flour ? c whole wheat flour 3-4 Tbsp wheat germ ? tsp baking soda ? tsp nutmeg ? tsp salt 2 eggs, beaten ? c light olive oil 1 tsp vanilla
Combine strawberries, rhubarb, and ? c sugar, and let stand 1 hour. Heat oven to 425F. Combine remaining ? c sugar, flours, wheat germ, baking soda, nutmeg and salt. Beat eggs with oil and add vanilla and strawberry-rhubarb mixture. Spoon into 11-12 greased muffin cups (I like them really full). Bake ca 20 minutes or til pick comes out clean. Serve warm. Jean B. via TNT.