Strawberry Rhubarb Muffins

Yesterday my son and I went on a little adventure around the property. We wanted to check on our Saskatoon berry bushes to see if we will be getting a good crop this year. I am pretty excited because the bushes are filled to the brim with little blossoms and are looking like they will yield a ton of sweet berries. Let's just hope there is no hail or any majour damaging storms of the next 3 weeks.  Seeing those bushes makes me so excited to make a few of my Saskatoon berry desserts, like my No Bake Saskatoon Berry Cheesecakes, and Saskatoon Berry Hand Pies.

As we wondered around I saw all the beautiful summer and spring flowers and couldn't help thinking about my Grandma and my Great Grandma. Even though I am from British Columbia, I have deep roots and ties to Alberta. My Dad's Mother's side is all from Alberta and my Great Grandmother was born and grew up near Red Deer Alberta. We often would visit in the summer and go for walks and they would show me all the flowers and knew all the names of them. So as we walked along and saw all the beautiful wild roses, I couldn't help but feel my Great Grandma near and also knew I needed to give my Grandma a call. 

As we explored we decided it was time to cut some rhubarb. My son was so excited because he has been waiting for it to be ready to eat. He is a funny kid and loves more sour things, so he ate some right off the bush. When we got back from our little adventure we decided making muffins was in order. I have some fresh strawberries in the fridge, honestly rhubarb and strawberries go hand in hand! 
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Strawberry Rhubarb Muffins

Ingredients:

1 1/2 cups of all purpose flour
2/3 cup of sugar
1/2 teaspoon of salt
2 teaspoons of baking powder
1/3 cup of melted butter, or any other oil
1 large egg, room temperature (bring out of the fridge 1 hour before using)
1/2 cup of cashew milk, or any other milk, room temperature
2 teaspoons of vanilla
1 cup of fresh strawberries diced
1 cup of fresh rhubarb diced

Directions:

Preheat oven to 400F, line a muffin tin with 12 cupcake liners. I use the silicone ones.

In a bowl combine the dry ingredients. In another bowl combine the wet ingredients.

Toss the diced up fruit in the dry ingredients to coat them with the flour. This helps prevent them from falling to the bottom of the batter. Add the wet ingredients to the dry. Mix only until just combined.

Evenly distribute batter into the 12 spots, sprinkle a bit of sugar on top of the batter.  Bake for 15 to 20 minutes, or until lightly browned and cooked in the centre. Remove the tin from the oven and turn the muffins out onto a cooling rack and cool for 15 minutes before eating. 

Strawberry Rhubarb Muffins

All those pretty flowers are from around the ranch, we had so much fun just picking them and smelling all the flowers. I am so grateful for nature and the beauty this earth holds. I love finding the joy in all the little things around us. Everyday we should strive to find joy, beauty and love in everything around us, and we should also help spread that. 

I hope you are all enjoying some nice weather and have a holiday coming up soon! I know I am looking forward to family vacation!

Happy Eating!
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