Rum Roasted Strawberry & Rhubarb Whole Wheat Muffins

Once all of the farmer's markets in Frederick County begin to open for the season, my weekend just isn't complete without a visit. It is just about strawberry and rhubarb season and as soon as I saw some of the ruby stalks appear I excitedly snatched up quite a few. I also picked up a pound of strawberries with every intention of making some Strawberry Rhubarb Salsa for Cinco de Mayo. These happened instead and are perfect for leisurely weekend mornings. While I didn't feel at all guilty about enjoying a few of these, I upped the health factor just a little more and served them with some bright green smoothies.

Strawberry Rhubarb Muffin Spread

Roasted Strawberry Rhubarb Muffins

For the Fruit (inspired by this recipe)

2 cups hulled and quartered strawberries
3 cups chopped rhubarb
1/8 cup maple syrup
2 tablespoons golden brown sugar
1/4 cup spiced rum
1 tablespoon while balsamic vinegar
1 teaspoon sea salt
Strawberries and Rhubarb

Preheat your oven to 350 degrees Farhenheit.

Line a rimmed baking sheet with parchment paper and make sure the edges are folded up, you're going to want to contain all the juicy goodness.

In a large bowl mix the strawberries and rhubarb together and in a smaller bowl mix together the maple syrup, brown sugar, rum, vinegar and sea salt. Pour this mix over the fruit and gently toss. Spread the fruit (and all the juices) onto the parchment lined baking dish in a single layer.

Roast for about 40 minutes until the rhubarb is tender and the juices have become thick and rather syrupy.

Rum Covered Fruit

For the muffins (inspired by this recipe)

1 cup oat flour
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup golden brown sugar
2 teaspoons baking powder
1 teaspoons kosher salt
2 tablespoons unsalted butter
1/2 cup canola oil
1/2 cup low or no-fat greek yogurt
1/4 cup egg whites
1 teaspoon vanilla extract
1/2 cup unsweetened vanilla almond milk
Strawberry Rhubarb Muffins

Preheat oven to 400 degrees Fahrenheit. Butter and flour 12 muffin tin cups.

In one large bowl, combine all the flours, sugars, baking powder and salt. Whisk until thoroughly blended.

Melt the butter in a small saucepan over medium heat and allow to brown lightly. Keep an eye on this, it could quickly go from brown to burnt.

In another bowl, vigorously whisk together the oil, browned butter, greek yogurt, egg white, vanilla and almond milk. Go at it for about a minute.

Make a well in the center of the dry ingredients and pour in the liquid mix. Stir until just combined.

Add the roasted fruit and juices to the batter and gently fold in until evenly distributed.

Spoon the batter into the muffin tins and then place in the oven to bake for about 20-25 minute or until you can insert a toothpick into the center of a muffin and have it come out clean.

Allow the muffins to cool for about 10 minutes before moving to a rack to cool.

Serve warm with a good smear of butter.

Strawberry Rhubarb Muffin Breakfast Spread


What/where is your favorite Farmer's Market?