Yesterday we went to the farmer’s market and I was in heaven. They had all of my favorite late spring vegetables and I planned our week’s worth of dinners in my head. The last farm stand had beautiful stalks of red rhubarb. I remember eating strawberry rhubarb pie at my friend Charlotte’s house when we were growing up but I never made it myself. Actually, I don’t know if I ever have seen rhubarb up close before.
I asked the ladies around me how many stalks of the rhubarb I would need for a pie. The answers ranged from two to four. I bought three and headed home to google how to make the pie. Once I started searching I realized that I had way to much rhubarb and that muffins could be made too.
I always keep a box or two of King Arthur Flour Gluten Free Muffin Mix in my pantry. It has never failed me. This is not a paid endorsement by them (actually they don’t even come to our Gluten & Allergen Free Expos – so let them know that they should:). I just really love their products. And the muffin mix has saved me more than a few times when I have needed to bring a dessert or baked good to an event.
The muffins turned out to be moist and the best tasting muffins I have ever had! I was totally shocked at how good they were. They are perfect for both breakfast or dessert. I assume they would turn out just as well without the rhubarb by adding an additional few cut up strawberries.
I will definitely be buying rhubarb again. I might even grow it next year!
1 box Gluten Free Muffin Mix
Additional Ingredients needed for muffins listed on the box (eggs, oil, milk, etc…)
lemon olive oil* (I replaced the traditional melted butter or oil in the recipe with lemon olive oil)
1 cup strawberries, cut into 1/2″ pieces
1/2 cup diced rhubarb
* If you don’t have lemon olive oil add the zest of one lemon to the mixture.
Preheat the oven to the temperature listed on the muffin mix. Place 12 muffin cups in a muffin tin.
In a large bowl, prepare the muffin mix as directed on the muffin mix box. If you have lemon olive oil, use this in place of the butter or oil. If not, add the zest of one lemon to your oil when combining. Once combined, add the strawberry and rhubarb and stir to incorporate them in to the batter.
Spray an ice cream scoop with spray oil. I like Spectrum’s Coconut Oil Spray. Fill each muffin cup 2/3 full using the ice cream scoop to easily release the batter.
Bake as directed on the muffin mix box (generally 20-25 minutes). Allow to cool in the pan for 5 minutes and then remove the muffins to cool on a wire cooling rack.
Click here to see the Strawberry Rhubarb Pie I made the same day as the muffins.