{"id":78,"date":"2013-05-22T09:36:28","date_gmt":"2013-05-22T13:36:28","guid":{"rendered":"http:\/\/www.michellematlack.com\/blog\/?p=78"},"modified":"2014-06-13T15:01:07","modified_gmt":"2014-06-13T19:01:07","slug":"and-then-there-were-four-strawberry-rhubarb-muffins-that-is","status":"publish","type":"post","link":"https:\/\/www.michellematlack.com\/blog\/2013\/05\/22\/and-then-there-were-four-strawberry-rhubarb-muffins-that-is\/","title":{"rendered":"And then there were four … strawberry-rhubarb MUFFINS that is"},"content":{"rendered":"

I know they ain’t much to look at. These strawberry-rhubarb muffins schooled me in rhubarb. I watched my grandma cook up rhubarb for pie — she must have poured half the sugar bag in, it seemed. I truly had NO idea you could slice them RAW into a fairly basic batter and turn out something that wasn’t merely edible, but DELECTABLE. Moist, tender crumb, well-defined tastes of strawberries AND rhubarb (which surprisingly sweetened up under cooking), not too sweet, not too tart \u2014 I’m a convert to rhubarb!<\/p>\n

There are only four muffins in the picture because we already had one apiece. You know, taste testing. Thumbs up from the Culinary Guinea Pig.<\/p>\n

Strawberry Rhubarb Walnut Muffins<\/strong>, adapted from Smitten Kitchen’s Strawberry Rhubarb Pecan Loaf<\/a>
\nMakes six “Texas-sized” muffins<\/p>\n

3\/4 cup light brown sugar, packed
\n1\/3 cup canola oil
\n1 large egg
\n1 tablespoon rum
\n1 tablespoon ginger liqueur
\n1 1\/4 cup unbleached all-purpose flour
\n1\/2 teaspoon salt
\n1 teaspoon baking soda
\n1\/4 cup nonfat greek yogurt
\n1\/2 cup diced rhubarb (heaping)
\n1\/2 cup diced strawberries (heaping)
\n1\/2 cup chopped walnuts (heaping)<\/p>\n

Preheat oven to 350\u00b0. Line the muffin tin with paper liners, OR, grease them well with solid shortening.<\/p>\n

In a big bowl, beat or whisk together the brown sugar, oil, egg, rum, and ginger liqueur (I used my stand mixer because I was feeling lazy). In a separate bowl, combine the flour, salt and baking soda; stir. Add dry ingredients to first mixture with the yogurt and combine. Stir in rhubarb, strawberries, and walnuts (lowest speed if using a stand mixer or you will get MUSH!!). The batter will be very thick!<\/p>\n

Spoon evenly amongst the muffin wells. Bake at 350\u00b0 for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. I would check at 25 minutes and then at 3 to 5 minute intervals thereafter.<\/p>\n","protected":false},"excerpt":{"rendered":"

I know they ain’t much to look at. These strawberry-rhubarb muffins schooled me in rhubarb. I watched my grandma cook up rhubarb for pie — she must have poured half the sugar bag in, it seemed. I truly had NO idea you could slice them RAW into a fairly basic batter and turn out something […]<\/p>\n","protected":false},"author":1,"featured_media":79,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-78","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2013\/05\/2013-05-21-22.28.14.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4ImYM-1g","_links":{"self":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":8,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":2327,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/78\/revisions\/2327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media\/79"}],"wp:attachment":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}