These muffins are very easy. I would suggest you use your food processor. The strawberries need processed because they will serve as liquid in the recipe and the rhubarb serves as an addition so while I wouldn't puree it, I did pulse mine until it was in pieces about like NERDS candy. The combination is tart and sweet, it is great, even though I don't groove so much on rhubarb I did enjoy one of these myself. See, I AM a grown up..... sometimes.
The key to these is not over mixing. While I did not add brown sugar to the top, I think it would have been fabulous so I am writing it into the recipe. (I added a sprinkle of plain granulated sugar).
I have made a vow to always measure out my ingredients before cooking or baking. This was my first day of my personal vow. SO much easier, I am never looking back! I mean I do it sometimes, but not always, but not anymore!
You will need:
(makes 18 muffins)
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs that you have lightly beaten
3/4 cup pureed strawberries
3/4 cup milk
2 tbsp vegetable oil
1 cup FINELY mince or food processed rhubarb
2 cups all purpose flour
1/2 cup brown sugar (for topping)
Preheat your oven to 400 degrees F. Line your muffin pans with liners or grease them liberally if not using liners. In a large bowl add all ingredients EXCEPT flour. Mix until completely combined. Add in flour and mix ONLY UNTIL COMBINED. DO NOT OVER MIX! Scoop into your muffin cups and then sprinkle the top with brown sugar.
Bake 17-20 minutes. Let cool and dig in!
Your "always retrying things I hated" Chefwannabe