Recently I’ve noticed Rhubarb everywhere, in magazines, in the store, in tons of recipes, so I decided to do a little research on rhubarb. Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams. You only eat the stalks, which have a rich tart flavor. The leaves of the rhubarb plant are poisonous, so be sure they are not ingested. Rhubarb and strawberries pair really well together, so I decided a strawberry rhubarb muffin was the way to go! So I got started in the GE Monogram kitchen and preheated the wall oven to 425 degrees on convection bake multi mode. I used convection bake multi mode because I made double the recipe and had multiple cupcake trays that I would put in at the same time. I creamed the butter, sugar, and oil until smooth in my kitchen aid stand mixer, while I measured out the dry ingredients. I then added the egg, yogurt, and almond extract to the sugar mixture and mixed well at a medium speed. I then slowly added the dry mixture in, once combined I put in the chopped strawberries and rhubarb. Scooped my muffins into the tins and put them in the oven. They were done in about 12 minutes, so I finished cleaning up as they cooled. The muffins were a big hit when I served them warm, as well as the next day when I served them cold.
Yours truly,
Chef in training
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