Strawberry Rhubarb Muffins

I started seeing Rhubarb in the market last week and decided it was time to make a rhubarb recipe. 

I found an old Martha Stewart Living with several recipes including this one I modified

to make strawberry rhubarb muffins. 

  After chopping up the rhubarb stalks and strawberries I started on the batter.  Martha has you whisk the 1 1/2 cups of flour with 1/2 teaspoon of salt, 1/4 teaspoon each of baking powder and baking soda (I just stirred it).  In a big bowl, use the mixer to blend 1 stick of butter or 1/2 cup with 1 cup of sugar until "pale and fluffy". I added an egg, then blended, then another, then blended, then added 1 teaspoon of vanilla and blended.  Then you add half of the flour mixture, mix.  Martha calls for 1/2 cup of sour cream here, but I went with about a 1/4 cup of skim milk, then you add the rest of the flour.  If it looks too thick, add a bit more milk. Add the strawberries and rhubarbs (it called for 8 oz. but more is nice).

Use some butter to slick up the muffin tins (I also tried a bunt pan).  I made two batches to get one small bunt pan and about 15 muffins.

I have Smart Balance butter in the house which I used on the pans and it didn't work so hot on keeping the muffins from sticking, but I made it again with a class and substituted butter and they popped out of the tins just fine.  I let them cool on my pizza stone, and a metal rack would be good, too, then sprinkled powdered sugar on them with a mesh colander.  Ta-Da!  The bunt pan went to the office and was gobbled up in 30 minutes and the muffins will be on sale at the Spring Gardens Community Garden Tag Sale and Organic Plant Sale tomorrow, May 21st, from 10-2 pm at 18th and North Streets, just below Fairmount Ave.