Seize the food! A new year's resolution to experiment with 100 new recipes in the coming year.
Tuesday, July 22, 2014
Thyme-spiked Strawberry Rhubarb Muffins
Oh, the early days of summer, how I adored your bounty of rhubarb and strawberries! Growing up, the bulk of rhubarb stalks from our backyard turned into a sauce with a bit of a twist...a packet of strawberry jello. Just a touch of sugar. But nostalgic as it is, fresh strawberries make the compote even better.
This recipe starts with a perfectly sweet, sour and savory compote dressed up with a bit of thyme. A dollop is spooned into each muffin tin along with the sweet, cakey batter. The oozing filling is the perfect touch to an already amazing strawberry-rhubarb muffin.
adapted from Kosher Camembert
yields 16 muffins
The Ingredients:
for the compote
1 1/4 cup diced rhubarb
1/2 cup diced strawberries
1/3 cup sugar
juice and zest of 1/2 a lemon
1/4 tsp dried thyme
for the muffins
2 cups of all purpose flour
1 cup granulated sugar
1 cup canola oil
4 eggs, slightly beaten
1/3 cup diced strawberries
1/2 cup diced rhubarb
1 tsp salt
1 tsp vanilla
2 tsp baking powder
The Process:
for the compote
In a medium saucepan over medium high heat, combine the rhubarb, strawberry, sugar, and lemon.
Stir well and bring to a boil. Reduce heat to medium, and continue to cook for about 15 minutes, stirring occasionally. Gently mash any remaining fruit pieces with a fork. Allow to cool to room temperature.
for the muffins
Preheat the oven to 350 degrees F. Lightly oil a muffin tin.
In a large mixing bowl, Whisk together the flour, sugar, baking soda, and salt. Add the oil, vanilla, fruit, and eggs. Stir until just combined.
Spoon 2-3 Tbsp of batter into each muffin cup. Top with a healthy dollop of compote.
Divide the remaining batter between the muffin cups, filling no more than 2/3 full.
Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Labels:
baking,
breakfast,
cupcakes,
dessert,
rhubarb,
sauces and dips,
strawberries,
thyme
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