Recipe: Strawberry-Rhubarb-Lemon-Yogurt Muffins

This post is in honor of my dearest E, who is having fabulous adventures on the other side of the world right now! When she lived in DC, she was always conducting baking experiments and I miss eating the delicious results of those experiments. In the case of these muffins, I remember eating them in N’s old car (were we on our way to Old Rag? Or perhaps looking forward to a day of lounging at the pool chez moi?). Regardless, I distinctly remember just being so darn happy to be eating them! They were fluffy and gooey and tart. Mmmm.

E, thank you for introducing me to these delicious strawberry-rhubarb-lemon-yogurt muffins and for your idea to add the lemon and vanilla extract. I can always count on you to add lemon to things, but in this case, it was pure genius!

Arlington Darling | Strawberry Rhubarb Lemon Yogurt Muffins

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1/4 c. vegetable oil
3/4 c. sugar (or sub sugar in the raw)
1 egg
1 c. plain greek yogurt (note: I used 1 container which was 7 oz., and it turned out fine)
1/2 tsp. vanilla extract
3/4 c. chopped rhubarb (1 piece)
1 c. chopped strawberries
1 lemon
1/4 c. brown sugar

To Make:
1. Preheat oven to 450.
2. Cream together the butter, sugar, and oil in a large mixing bowl. This will be your wet ingredients bowl. You can use a hand mixer or kitchen aid if you have one.
3. Combine the flour, baking powder, baking soda, and salt in a separate bowl. This is your dry ingredients bowl.
4. Add the egg, yogurt, and vanilla extract into your wet ingredients. Stir well.
5. Zest the lemon into the wet ingredients bowl. Stir.
5. Add the contents of the dry ingredients bowl into your wet ingredients bowl, adding a little at a time.
6. Once the ingredients are combined, add the chopped strawberries and rhubarb and gently stir (pro tip: toss your fruit with a little flour before adding so that they don’t sink to the bottom of your muffins – I don’t know why this works and never notice a difference if I don’t do it, but supposedly it works).
7. Spray your muffin tin with nonstick cooking spray, grease with a little butter, or use liners. I personally like the crunchy outer layer that you get without liners but it’s your call.
8. Add the muffin mixture to the muffin tins, filling each tin about 3/4 of the way. Add a little brown sugar to the top of each muffin.
9. Bake for 12-14 minutes or until golden.

Adapted from A Spicy Perspective.

Enjoy! 🙂

P.S. E, can’t wait to make these with you again when you’re back stateside! Miss you <3.


Recipe: Strawberry Peanut Butter Breakfast

If you have tons of fresh strawberries from the farmer’s market, this recipe is an easy and different way to use them up. If you don’t have fresh strawberries, please go out and buy some! They’re great right now. And then you can make this recipe, which you are definitely going to want to do.

This recipe is healthy – defined loosely by me as a meal that is low fat or has healthy fats (peanut butter – check!), made up mainly of a fruit or vegetable (strawberries – check!), and has lots of protein (multi grain bread and peanut butter – check!). It’s unexpected and yummy, and really quick for breakfast or an in-between-meals snack.

Just look at those strawberries. Dang.

Arlington Darling | Strawberry Peanut Butter Breakfast Sandwich 2

6-8 medium-sized fresh strawberries, sliced
2 tbsp peanut butter
1 sandwich thin (I like Trader Joe’s multi grain but Arnold’s brand is good too)

To make:
1. Toast the sandwich thin halves in the toaster oven until they reach your preferred crispiness level.
2. Meanwhile, slice the strawberries if they are not sliced already.
3. Once the sandwich thins are toasted, top with the peanut butter. It will get a little melty and gooey. This is good. If you don’t think this is good, let the sandwich thins cool a bit first.
4. Add your sliced strawberries. You can smoosh it together to create a sandwich, but I prefer mine open-faced so I can add a lot of strawberries.
5. That’s it!

Arlington Darling | Strawberry Peanut Butter Breakfast Sandwich 3