I am pondering the idea of conducting research on just how many days per year both local strawberries and rhubarb are available in the Vancouver area. My guess is that it is only about 20, our strawberry season is always terribly short. Plus, when I have access to tiny little jewel-like strawberries I can never bear to bake with them. The intentions are there, but I usually just shovel them in my mouth.
So typically it is actually when rhubarb is in season that I bake with strawberry and rhubarb. In these strawberry rhubarb muffins the rhubarb is local but the strawberries are from California.
Once a strawberry has been picked, put in a package, which is then put in a crate, shipped to my supermarket and made available for me to purchase it is a ghost of what it once was. Of course the upside is that I can restrain myself from eating it long enough to put it into a pie or in this case strawberry rhubarb muffins.
Strawberry Rhubarb Oatmeal Muffins
(12 muffins)
Preheat oven to 425F. In a large bowl whisk together flour, sugar, barking powder, salt and cinnamon. Stir in oats. Gently fold in the egg, milk and oil until just combined. Stir in rhubarb and strawberries.
Pour into a greased muffin tin and bake for approximately 15 minutes.
{ 15 comments… read them below or add one }
These are precious!
I usually save my local fruits for plain old eating and then use the ones I buy on the street for baking (Manhattan has all of these street vendors who sell fruit and veggies at super cheap prices). I figure the baked good will mask any not-so-awesome taste!
This muffins sound lovely. Rhubarb just makes my day!
Our strawberries should be popping up before too long – I can’t wait so I can try this out!
Mmmm. I was lucky enough to get local rhubarb AND strawberries from the farmers market this week, and then I saw this! I made them this morning and they’re so good… I was worried the rhubarb might be sour but it’s hardly noticeable. I had to bake mine a little longer (maybe 20 minutes), but it could be because I subbed a couple things in the recipe (butter for oil, added wheat germ and flax seed, rice milk for milk). Thank you for sharing!
Katie Mae – that’s great to hear!!!
Yum, I added a 1/2 cup of chopped walnuts and ended up baking them for about 25 minutes. But then again, we like our muffins a little more crunchy. We’re taking them backpacking. What a wonderful good morning treat to have with our tea and listen to the loons. Thanks!
Ooo, what a great combo! Sounds delish!
xxMK
Delightful Bitefuls
I’ve never seen this combination in a muffin before! Great idea..
Also like the idea of adding oats to the muffins as well
Just made them and my husband and I ate them warm out of the oven. Love the tart ‘barb and the sweet berry combo. I think next time I might add a touch more cinnamon..we’ll see have to wait until I try the second one. The rhubarb is from my garden,berries from California, but when my berries are ripe I’ll add those instead.
Thanks!
This looks and sounds delicious. I will substitute raspberries for the strawberries as I discouvered long ago it is a much better combination. Thank you.
Great recipe! Short and easy! Just what a busy Mama needs! As an ex-Vancouverite, it was nice to get a dose of the beautiful city in your blog.
Sherry – interesting! I will have to try that combo.
Laura – glad you enjoyed it.
Made these this morning. I didn’t have whole wheat flour so I used buckwheat flour instead. They are wonderful! Thank you for sharing this recipe.
These were great; thanks so much for the recipe. I loved that they had oats in them–exactly what I was looking for. I served them with a strawberry-rhubarb compote and the combo was perfect.
Dawn – great to hear, buckwheat would give them such a nice flavor I bet!
Tifdany – ohh that would be good!