#makeitmondays: bring on the ROOBS.
At almost every market we go to at least one person asks if we make strawberry rhubarb jam. Saying we don't is probably one of the hardest things we do because we can literally hear their hearts breaking.
The thing is, it's not that we don't love strawberry rhubarb. Truthfully, we love EVERYTHING about rhubarb. We've just decided to stay away from traditional jam flavours as much as we can (come on, you know that's why you love us!).
However, when it's Spring and the rhubarb is growing only steps away from our couch we can't help but bring this fan favourite flavour combination to life.
Today's #makeitmonday post is in honour of every single jam fan who loves strawberries and rhubarb (including us!).
STRAWBERRY RHUBARB COCONUT MUFFINS
2 1/2 cups all-purpose flour
1/2 cup sugar (we <3 organic cane, but use whatever you've got -- coconut, brown, white)
1 tbsp baking powder
1/2 tsp salt
1 cup milk (we used coconut, but grab whatever you've got in the fridge!)
1/2 cup coconut oil
1 flax egg*
1 tsp vanilla extract
1 jar of Penny Candy Jam strawberry <3s orange + mint
Preheat oven to 400 degrees F and prepare your muffin tin.
In a large bowl combine the dry ingredients with a wire whisk. In a medium bowl, beat the milk, coconut oil, flax egg and vanilla until well blended. Add the milk mixture to the flour mixture and stir until just combined (the batter will be lumpy).
Chop up as much rhubarb as you can handle (we grabbed two large stalks).
Fold chopped rhubarb into the batter ever so lovingly.
Fill each prepared muffin tin cup 1/3 full with batter. Drop in a teaspoon (or two) of strawberry <3s orange + mint then top with remaining batter. Bake until a toothpick comes out clean -- about 20-25 minutes.
Cool before eating (you don't have to -- we barely could -- but these will be pipin' hot when they come out of the oven).
Savour each bite knowing that together we CAN enjoy the deliciousness that is strawberry and rhubarb. We just had to be a bit creative to get there.
PCJ Insider's Tip: *flax eggs are the perfect replacement for eggs in all baking and making one is easy: 1 tbsp ground flax + 2.5 tbsp warm water. Stir together and let sit for 5 minutes before adding it to your recipe.