I picked up a huge bag of rhubarb this week at Produce Junction!! What to do with it? Obviously strawberries have to be involved, and I think it was Marie who suggested the corn muffin part. We have been trying to think of ways to use up the huge bag of masa corn flour that has been sitting on the shelf forever.
I used this recipe for the muffins but added about 1 1/2 cups of strawberries and 1 1/2 cups of chopped rhubarb. I made a few other changes to include the masa flour and balanced it out with whole wheat. I changed the butter to oil and instead of using all milk I threw in some buttermilk that I found in the fridge and a little skim too. I cut back on the sugar and used a giant muffin tin to bake them. I also doubled the ingredients from the original recipe because I wanted to use as much rhubarb up as I could and I still have some left sitting in the fridge.
INGREDIENTS:
2 cup cornmeal
1 1/2 cup whole wheat flour
1/4 cup masa corn flour
2 Tbs. baking powder
1 tsp. salt
1/2 cup canola oil
scant 1/4 cup sugar
2 egg
1 1/4 cup butter milk
3/4 cup skim milk
1/2 pint strawberries, chopped
4 stalks or so rhubarb, chopped
INSTRUCTIONS
Stir the dry ingredients together in a bowl.
Stir the sugar into the oil.
Add the eggs and milks.
Pour the dry ingredients into the wet and stir, just to combine.
Pour in strawberries and rhubarb and stir just until dispersed.
Divide into 6 greased giant muffin cups.
Bake at 425 degrees for 25-30 minutes or until the tops are crusty and the muffins bounce back to the touch.
Let the muffins cool for a while in the pan- the masa flour makes them very brittle, if they look like they're going to stick heat the bottom of the pan and use a knife to loosen around the edges. They taste great even when the tops fall off!
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