I purchased beautiful, in-season rhubard on the trip to the St. Paul Farmer’s Market last Saturday. Not wanting to take on the adventure of baking a pie (seriously, I have never done it!), Libbby and I decided to make muffins instead. They turned out moist and delicious and taste the best when warmed with a slab of butter.

Strawberry Rhubard Muffins (recipe from Cooks.com)

1 3/4 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. minced fresh rhubarb
1/2 c. sliced strawberries
6 sm. strawberries, cut in half
Sugar

Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks



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I purchased beautiful, in-season rhubard on the trip to the St. Paul Farmer’s Market last Saturday. Not wanting to take on the adventure of baking a pie (seriously, I have never done it!), Libbby and I decided to make muffins instead. They turned out moist and delicious and taste the best when warmed with a slab of butter.

Strawberry Rhubard Muffins (recipe from Cooks.com)

1 3/4 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. minced fresh rhubarb
1/2 c. sliced strawberries
6 sm. strawberries, cut in half
Sugar

Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks



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I had a fantastic brunch with Emily and Natasha on Sunday morning. We were budget-friendly, had the brunch at Emily’s house and each contributed. I brought fruit, an egg bake and bloody mary’s, Emily made a delicious blueberry coffee cake and French Press coffee and Natasha brought mimosas.

We took a tour of Emily’s lovely garden, ate too much and as always, had a great time. Stay tuned for recipes for the egg bake and blueberry coffee cake.

This photo is funny, Natasha directed it and thought we should set it in the grass, among the dandy lions. It sure is pretty though.

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I am so lucky to work downtown Minneapolis. Every Thursday there is a wonderful Farmer’s Market on Nicollet Mall with fresh flowers, fruit, veggies, pastries, herbs, etc. The veggies and fruits get more abundunt and deeper in color as the season goes by and the crowds are amazing. It is one of my favorite things to just walk up and down the street on my lunch break. I tend to buy way too much (what am I going to do with all this basil???) and spend too much time.

Today I purchased basil, arugula and a couple pastries from Cocoa and Fig (they are a new, fabulous catering and confectionery company. I learned from their Twitter feed this morning that they were going to be at the market today so I had to stop down and tell them how much I adore their blog and their beautiful wedding dessert displays. I purchased a savory ham, chive and cheddar scone and a lemon and cream cheese brioche. Did I mention I am on Weight Watchers this week? I will be pawning those pastries off on my hubby or possibly Kristin if I see her soon enough. But I did sneak a bite of the savory scone and it was delish. Their stand is located on 7th and Nicollet so be sure to check them out on Thursday at the Minneapolis Farmer’s Market!!


Photo from Cocoa and Fig’s blog of the brioche
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