A combinação de morango e ruibarbo é um clássico da primavera, celebrando o equilíbrio perfeito entre o doce e o ácido. Estes queques capturam essa harmonia numa massa fofa e húmida, com o toque crocante das nozes a complementar a fruta. São ideais para um pequeno-almoço especial, um lanche ou um piquenique.

Ingredientes

  • 2,5 xícara de farinha
  • 1/2 xícara de açúcar mascavo
  • 3 colheres de chá de fermento em pó
  • 1/2 colher de chá de sal
  • 1 xícara de leite
  • 1/4 xícara de óleo
  • 1/2 colher de chá de óleo de baunilha
  • 1 ovo batido
  • 1 xícara de ruibarbo picado
  • 1 xícara de morangos cortados em quartos
  • 1/2 xícara de nozes

Preparação

  1. Em uma tigela grande, misture a farinha, o fermento e o sal.
  2. Em uma tigela, misture o leite, o óleo, a baunilha, o ovo e o açúcar.
  3. Adicione os ingredientes secos aos úmidos pouco a pouco, mexa bem.
  4. Dobre nozes, ruibarbo e morangos.
  5. Divida a massa entre os copos de muffin forrados com copos de papel (12 unidades).
  6. Asse por 20 – 25 minutos, até dourar claro (no forno pré-aquecido, em 180 graus C).

For our baking friends around the world, here is the English version of this recipe.

Strawberry and Rhubarb Muffins

Strawberry and rhubarb are a match made in heaven, and this recipe brings their classic pairing to life in a tender, moist muffin. The sweetness of the strawberries perfectly balances the tartness of the rhubarb, creating a burst of flavour in every bite. These muffins are a wonderful way to celebrate the arrival of spring and early summer produce.

The use of brown sugar adds a lovely caramel note to the batter, complementing the fruit, while the walnuts provide a delightful crunch and nutty richness. This is a straightforward muffin recipe that relies on the “muffin method” of mixing wet and dry ingredients separately, which helps to ensure a tender crumb. Be careful not to overmix the batter once you combine the two; mixing until just combined is key to avoiding tough muffins.

These muffins are perfect for a grab-and-go breakfast, an afternoon snack with a cup of tea, or as a lovely addition to a brunch spread. They are delicious on their own, but a simple sprinkle of coarse sugar on top before baking can add a lovely crunchy top. They are best enjoyed fresh but will keep well in an airtight container for a few days.

Ingredients

  • 2.5 cups all-purpose flour
  • 1/2 cup brown sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 beaten egg
  • 1 cup chopped rhubarb
  • 1 cup quartered strawberries
  • 1/2 cup walnuts

Method

  1. In a large bowl, mix together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, oil, vanilla, egg, and brown sugar.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Gently fold in the walnuts, rhubarb, and strawberries.
  5. Divide the batter among 12 paper-lined muffin cups.
  6. Bake for 20-25 minutes in a preheated oven at 180°C (350°F), or until lightly golden and a skewer inserted into the center comes out clean.