Door County Bed and Breakfast in historic Sturgeon Bay

Black Walnut Muffin of the month

There's no better way to remember your stay with us than "baking up a batch of memories!" Check back often as recipes will be changed regularly. You can also view our archive of past recipes.

Strawberry Rhubarb Muffins

Makes approximately 6-8 mufins

Ingredients:

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup chopped pecans
1 egg
1/4 cup vegetable oil
2 tsp orange zest
3/4 cup orange juice
1 tsp vanilla
3/4 cup chopped fresh frozen rhubarb
3/4 cup diced fresh frozen strawberries

Directions:

Preheat oven to 375 F

In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. Set aside

In a large mixing bowl combine egg, oil, orange peel, orange juice and vanilla. Add dry ingredients to this mixture; stir just until moist. Stir in rhubarb abd strawberries. Fill greased muffin tins full. Make for 25 - 35m inutes

Transfer to a wire rack and let cool for about 15 minutes before removing from pan.

NOTE: I prepare the fruit at least the night before and freeze for better consistency in the muffin.