- 2 1/2 cups of flour
- 1 tsp salt
- 2 1/2 tsp baking powder
- 3 large eggs
- 1 1/4 cups of sugar
- 5 tsp melted butter
- 3 tsp olive oil
- 1 cup of cream or buttermilk
- 2 tsp vanilla extract
- 2 stalks of rhubarb chopped in small pieces
- strawberry jam (or try making some strawberry freezer jam)
i am not a huge fan of reality tv but for this i make an exception. i love the beekman boys. not only are they very charming and cute, but they cook seasonal and eat off their land.
you know i am not much of a baker. i am not very good at taking a baking recipe and adapting it to my own. give me a recipe for beef or veg, i can take off with it, not baking. there is to much of a science going on. well, this recipe popped up on fb yesterday and i immediately clicked on it. i had rhubarb sitting in my fridge since the farmers market last week and i had no idea what to do with it, and although i was missing certain other elements this was a baking recipe i could work with.
the farmers market in my town is on wednesdays and i had no strawberries left (i haven’t gotten to the food store yet either), but i did make strawberry freezer jam. perfect! i didn’t have buttermilk, and there was not enough milk to make some so we settled on cream. and of course, i ran out of freezer jam after 6 muffins, so i grabbed a jar of strawberry raspberry preserves i had in the fridge.
this recipe, although altered (yes, i finally was able to put my own spin on a baking recipe), was perfect. j & p had a really great time making it and swirling around all the jam. as soon as they came out of the oven they were crowded around me waiting for the first bite.
rhubarb muffins with strawberry jam adapted from the fabulous beekman boys
to prepare: preheat your oven to 425. grease your muffin tins (you could of course use those muffin liners too) and chop your rhubarb stems into small pieces. you can find the strawberry freezer jam here.
- in large bowl, combine flour, baking powder and salt. mix to incorporate.
- in another bowl whisk together eggs and sugar until well combined, about a minute. add in olive oil, butter, vanilla and cream.
- now it’s time to fold the wet mixture into the flour mixture. to that add your rhubarb pieces.
- fill muffin tins only 3/4 full with batter. spoon 1 tsp of your jam on top of batter in each cup swirl the strawberry sauce through batter using a toothpick or a knife.
- bake large muffins for about 18 minutes. we actually made a tray of large muffins and had enough batter for a tray of mini muffins. the mini muffins took abut 12 minutes to bake.
- when muffins are done, lay out to cool off for about 5 minutes and then transfer to wire rack to finish off the cooling process.
thank you to those fabulous beekman boys for giving us this great muffin recipe. they are now our new favorite muffin and can see it becoming a summer staple around here.