Spring is here! …Finally! Its been a much awaited Spring this time with the longest winter I've ever experienced. We had the first snow in October that went on till April!
The flowers have bloomed and the landscape is getting colorful. I love that I am woken up by the early sunrise( and my 6 month old) rather than my alarm clock.
I must say that back in India, growing up, I barely experienced any spring. Having spent most of my childhood in the southern coastal part of India, we barely had any winter. You can imagine my first stint with winter few years ago, after having moved to Switzerland! I loved the snow but I also missed the sunny warmth of home. And that's what makes Spring so special. I was fascinated with cherry blossoms, and asparagus..and rhubarb and whole lot of other things. This also gave me the opportunity to learn and experiment cooking with these seasonal produce, speaking of which these egg free Rhubarb and strawberry muffins are delicious and easy to make.
Rhubarb and strawberries pair very well. This recipe also uses semolina(cream of wheat), known as Greiss in German which is widely used in baking. I have used equal proportion of strawberries and rhubarb, although, the proportion of is a matter of choice really. But point to borne in mind is that rhubarb is less sweet compared to strawberries. The quantity of sugar might have to be adjusted based on the proportion.
This is also my entry to The Spring Photography Challenge going on at JungleFrog Cooking. I am glad that I could participate this month as well.
Rhubarb and Strawberry muffins – Egg-less Rhubarb and Strawberry muffinsYeild – 12 medium sized muffins
Things you need -
125 gms Fine Semolina
60 gms Flour – all purpose or whole wheat + 1 tbsp for dusting
150 gms Rhubarb and Strawberry, washed and chopped. (Rhubarb, sliced and strawberries hulled and chopped coarsely)
180 gms sugar
250 ml yoghurt
1 tsp vanilla extract
180 gms butter, melted
1 tsp baking powder
12 Muffins cases
How its done -
1. Preheat oven to 180 deg Celsius. Line the muffin tray with muffin cases.
2. Sift the flour and baking powder together. Add the semolina and mix to form a uniform mixture.
3. Whisk the butter and sugar until a creamy mixture is formed. For about a minute.
4. Add the yoghurt to the butter-sugar mixture and combine well until it is uniformly incorporated.
5. Pour this wet mixture to the dry ingredient mixture.
6. Lightly dust the fruits with a tbsp of flour to prevent them from settling to the bottom of the muffins. Now Fold in the fruits into the batter. Do not over mix. The batter now should be spoon able. Using an ice cream scooper or large spoon, spoon the batter evenly into the muffin cases.
7. Bake at 180 degrees for 15/20 minutes until a toothpick comes out clean when inserted in the middle of the muffins.
8. Remove from oven and cool on wire rack or wooden board.
Notes -It is best to enjoy them on the day they are baked. Can be stored for 2-3 days.
Baking time may vary slightly depending on the oven. So keep an eye after 15 minutes.