MUFFIN OF THE MONTH- Strawberry Rhubarb Crumble

It finally feels like spring!!! Any of you living in Vancouver will understand the joy I'm feeling at this moment. It's been a long grey, wet, cold winter and frankly I'm thrilled to see it come to an end. This months MUFFIN OF THE MONTH is a celebration of all things spring. I can't help myself, I always get a little excited when I see local rhubarb and strawberries at the market! It's a sure sign that warmer weather is finally on it's way. Go ahead and give these a try...they are a little taste of the sunshine that will soon be here to stay.  

2 1/2c flour

1/2c    sugar 

2tsp    baking powder

1tsp     baking soda

1/2tsp  salt

1/4tsp  cinnamon

2          stalks of rhubarb (diced)

*see rhubarb tip below

6         large strawberries (diced)

grating of fresh nutmeg

2          eggs

1c       orange juice

1tbs    vanilla

1/4c   butter (melted)

Crumble Topping-

1/2c     flour

1/2c     brown sugar

1/8tsp baking powder

1/8tsp baking soda

1/2tsp  cinnamon

2tbsp   butter (melted)

pinch of salt

Toss everything together and give it a good stir. Set aside until you've filled your muffin cups.

Preheat oven to 375 degrees. 

In a large bowl combine the dry ingredients and stir in the diced rhubarb and strawberries. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) 

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Now simply sprinkle an even portion of crumb topping on each muffin and then pop them in the oven for for 20-25 minutes or until slightly golden.

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. 

TIP- If you prefer your rhubarb less tart simply sprinkle the diced rhubarb with some sugar and let it sit for a few minutes before adding it into the dry mix.