Strawberry Rhubarb Muffins

The first sure signs that spring/summer baking can start is the appearance of Rhubarb!

There is something nostalgic about rhubarb.  Most of these plants are cuttings from grandmothers, and who got it from their grandmothers. It is am amazing fruit. It's tartness pairs so well with strawberries.

• 
  ¾ cup diced strawberries 
• ½ cup diced rhubarb
•  1 teaspoon lemon juice 
• 2 teaspoons powdered sugar 
• 1 large egg 
• 1 cup unsweetened applesauce 
• ⅓ cup sugar 
• 1 teaspoon vanilla extract 
• 5 tablespoons light butter, melted 
  
• 1½ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• ½ teaspoon salt 

1. Pre-heat the oven to 375 degrees. 
2. Lightly mist a 12 count standard-sized muffin tin with cooking spray or use muffin tin liners. 
3. Place the strawberries, rhubarb, lemon juice & powdered sugar in a bowl & stir to combine. Set aside. 
4. In a large mixing bowl, add the egg, applesauce, sugar, and vanilla  & stir together until well combined. Add the melted butter and stir until well combined. 
5. In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and stir until combined. 
6. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. 
7. Add the strawberry rhubarb mixture from step two and stir to combine. 
8. Spoon the batter evenly amongst the wells in the prepared muffin tin. 
9. Bake for 18-20 minutes.

This recipe is "missing" something, maybe a bit more sweetness or vanilla or cinnamon or added nuts? It is definitely a KEEPER but needs a touch more of something. We will figure it out!

Have fun with Rhubarb, make jam, pie, crisps.  Summer is here and enjoy it!