Strawberry Rhubarb Muffins

Are you ready for a refreshing, yummy, semi-healthy treat? Even if you're like me and think rhubarb is just too tarty, this recipe may still be for you, and you'll see why in a minute.

Here are the Ingredients:

How it's done: 

Wash your fruit and cut it into thin pieces:

Toss with (vanilla) sugar, cover and marinate for 30 minutes.

Preheat oven at 180°C = 350°F

Line muffin tray with paper cups.

For the batter cream together room temperature butter and sugar, add salt and one egg at a time.
Add flour and marinated fruit pieces, fold in carefully
Using a sorbet scoop, fill your muffin pan

Bake for about 20 minutes, use toothpick to check for doneness.
Take out, let cool on a wire rack and enjoy!

As a bonus, make your own Strawberry Rhubarb Compote!

In a pan, bring some water (just so it covers the bottom) and a tablespoon of sugar to a boil, add fruit and cook on low/medium heat for about 10 minutes if you like to still have some texture or 15 minutes for more of a mesh. Serve warm or cold.

The original recipe was for 24 mini rhubarb muffins. I used those exact measurements, and it was  barely enough for 10 regular muffins, so I adapted them and added some strawberries.