The weather in Portland has been so beautiful lately, which means the abundance of berries are starting to show up everywhere along with the bounty of rhubarb. So the perfect marriage of strawberry and rhubarb inspired this recipe for the tasty and moist muffins that will make your house smell just amazing. These are so simple to make and would be so fun to make with your kids.
I have been so busy lately that I decided to start doing something a bit different on the blog to be able to post more recipes. I will be writing a shorter entry with each recipe instead of a story, I am just not much of a story writer and I would rather provide you with fun recipes to try out then read more about my life stories. Unless I find someone to help with me with editing the stories I write, but until then I can’t wait to share this yummy muffin recipe with you.
So here we go on this super simple recipe. Trust me, you will want to try it. And if you do tag me on IG @lenaskitchenblog so I can see that you made it.
INGREDIENTS FOR MUFFINS
makes 12 regular sized muffins
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 c melted unsalted butter
1 egg lightly beaten
1/2 c milk
1 tsp vanilla
1 c fresh strawberries/rhubarb, cut into smaller pieces
1.Melt and cool butter, add beaten egg, milk and vanilla.
2. Mix all the dry ingredients together and then add to the wet ingredients by gently folding together slightly. Fold in the berries and rhubarb (if you can’t find rhubarb, you can mix in other berries or make this with just strawberries). DO NOT OVERMIX.
3. Prepare your muffin tin by adding muffin cups, or butter the tin so the batter doesn’t stick.
4. Drop by spoonfuls into the well-greased muffin tins.
5. Bake at 400F for 18-25 minutes, depending on your oven. Mine were 25 minutes.
* Side note – you can sub out the berries to any berries or stone fruit that is in season, I bet these would be even great savory with cheese and bacon.
Enjoy and Bon Appetité!
Come with your mothers, come with your friends! We invite you to our brunch workshop!
Enjoy a beverage, good company, and a full brunch served by Lena’s Kitchen. Afterwards, Vanessa from Tribes n Pines, will be teaching flower arranging techniques, as well as additional tutorials on specific flowers and designs. Learn and create a beautiful bouquet to take home just in time for Mother’s Day!
When // May 7, 2016 from 11-3 pm
Where // Lena’s Kitchen in SE Portland (address will be given upon reservation)
Price // $90 per person (14 seats available)
Your ticket will supply you with a delicious brunch spread cooked by me, a mimosa and bloody mary bar, everything to create a flower arrangement including a vase, and a take home goodie bag filled with local and homemade goods!
Can’t wait to celebrate you lovely ladies.
Sponsors // Fred Meyers, Bull in China, Work/Shop, Jacobsen Salt, Red Ridge Farms, Proletariat Butchery, 1927 smores, Seek Paper Co., Formosa Hot Sauce, more coming soon.
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A perfect cocktail to serve at your next brunch or a special occasion. Make it a fun way for your guests to customize their champagne cocktail by providing an array of freshly squeezed juices to mix with their champagne.
SUNSET CITRUS CHAMPAGNE COCKTAIL
1 bottle of your favorite champagne, I used a Rose Brut for mine
3 blood oranges, 2.5 juiced and the other half sliced for garnish
3 smaller oranges, 2.5 juiced and the other half sliced for garnish
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Enjoy and Bon Appetité!
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