Strawberry Rhubarb Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
1/2 cup confectioners/icing sugar

1 tbsp. grated lime zest

2 1/2 cups all-purpose flour

1 tbsp. baking powder

2 lightly beaten eggs

1 cup milk

1/2 cup unsalted butter, melted

1 tsp. vanilla extract

2 cups quartered fresh strawberries

2. Preheat the oven to 400F. In a medium bowl, stir the sugar, lemon zest, flour and baking  powder with a spoon. In a large bowl, beat the eggs, milk, butter and vanilla with an electric mixer for about 1 minute. Add the dry ingredients into the wet ingredients. Stir in the strawberries until just combined.  Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

* Now strawberry and rhubarb aren't just for pie, they come together here to make these delicious muffins!*