I’m failing to think of a clever title

Does it seem like I’m keeping most of the recipes I try to y’all? Does to me… Might be because most of the new ones I find are through TheKitchn.com – who knows where they get them, but presumably someone has tried it out before the post goes up (and the bad ones don’t get posted). I think they’ve got enough writers that all the published recipes get tested before hand – unlike cookbooks and magazines who are under a deadline… So at least one layer of filtering before I ever try the recipe.

I’m hoping it’s also that I’m developing a sense of what usually works together and don’t add the ones that won’t to the queue of things to try – it’s nice when your own actions/abilities are a factor in the outcome 🙂

So what’s the recipe I’m keeping this time?

Sweet potato, caramelized onions, sausage, and eggs hash. While that definitely sound like a breakfast type of food to me, Adam and I happily used the leftovers for lunches that week. Because when there’s only two people in the house and you make an 8 serving recipe, there’s gonna be leftovers. This is basically a meal-in-a-bowl (definitely not a one-pot recipe) that really does work for breakfast, brunch, lunch and dinner. Probably gonna be most impressive at brunch though – the partial cook ahead of the sweet potatoes, onions, and sausage can let you make a very pretty presentation with the eggs (and a cast-iron skillet if you got one).

For those of you who don’t eat pork, I see no reason this wouldn’t work with chicken, turkey, or other non-pork sausage. Vegetarians, I haven’t cooked with non-meat sausage enough to have a feel if it would work or not. Give it a try and let me know, would you? I’d like to know and think you might get to it before I can get back to this recipe. Thanks! 🙂

Sweet potato, onion, sausage, and egg hash

Original from TheKitchn
Makes 8 servings
Recipes left to try (& copy…): 19; Breakfasts: 1 recipe left

  • 2 lb onions (2 should do)
  • 1 tbsp butter
  • table salt
  • 1 lb your favorite sausage (chorizo is rather good too), sliced
  • 3 lb sweet potatoes (about 3)
  • 8 large garlic cloves
  • 1/4 cup fresh rosemary leaves or 2 tbsp dried rosemary
  • 3 tbsp olive oil
  • Kosher salt and fresh ground black pepper

To serve:

  • large eggs
  • Parmesan cheese
  1. Preheat the oven to 450°F. Line a baking sheet with foil, parchment paper, or a Silpat.
  2. Peel the onions, slice in half lengthwise, cut into thin moons, then cut the moons in half. In a skillet over medium-high heat, melt the butter until it foams. When it starts foaming, add the onions and sprinkle with salt. Do not worry about cramming, everything will cook down. Cook over medium-low heat, stirring occasionally, until onions are a very dark brown. If the onions appear to start burning, lower the heat. They will probably cook for 30-45 minutes before turning the very dark brown.
  3. Meanwhile, in a separate skillet, cook the sausage over medium-high heat, chopping it into smaller pieces with a spatula. Cook until browned and beginning to crisp, about 10 minutes. Drain off excess fat.
  4. While the onions and sausage cook, chop the unpeeled sweet potatoes into about 1/2 inch to a side cubes. Finely mince the garlic and fresh rosemary, if using. In a large bowl, toss together the potatoes, garlic and rosemary (fresh or dried) with the olive oil, kosher salt, and black pepper.
  5. When the onions and sausage finish cooking, toss them in the sweet potato mix as well. Spread the mix out evenly on the prepared baking sheet. Roast in the 450°F oven until the potatoes are soft and browned, about 30-45 minutes.
  6. You can at this point, refrigerate the hash for up to 5 days and finish off (detailed below) the day of serving – Adam and I continued straight through and it worked fine. But! I think this would be an awesome way to prep during the weekend for guests during the week.
  7. Heat the oven to 425°F. Spread a relatively thin layer of the cooked hash in a baking dish, cast iron skillet, or individual ramkins. Make small wells in the potatoes and crack eggs into those wells. Sprinkle everything with salt and pepper, to taste. Bake for 15-20 minutes until potatoes are hot and eggs are cooked through. If you like your eggs runnier, cook for less time – the sweet potatoes and everything are already cooked and safe to eat. Serve with Parmesan cheese on top, if you like.

All the eggs -> best French toast I’ve ever had

So let me start this off by saying that this recipe is absolutely not healthy. Especially not with the modifications we made as we went along. But so very tasty.

See a couple friends of ours had a baby. We may have mentioned this before 🙂 But we all still want to play boardgames, Shadowrun, and the other various geeky things we do together. We just… need to work around the baby’s feeding and sleeping schedule. Which will work better if Adam or I cook dinner in their kitchen whilst the baby’s sleep routine goes on. This was the first week we tried this out so, 1) breakfast for dinner, hurray! and 2) most of the prep-work the night before. Basically, just needed to slide the baking dish in the oven when we got there and off we were going. Plus, Adam and I have this bag of bread cubes in the freezer, made up of the left over heels and things of bread loaves. This is totally the type of thing we’re supposed to use them for.

This recipe completely fit all the things we wanted of it – no prep work at gaming, stuck it in the oven and didn’t need to do anything more than pull it out later, served a small crowd and was tasty.

10/10, would cook again. 🙂

I mean, it turned into dessert for dinner, but I cannot fault the protein content for that – not with an even dozen eggs in the recipe. I blame sweet things, specifically the leftover cream cheese frosting from the earlier cinnamon rolls. Seriously, the frosting portion of that recipe made about twice as much as I could pour over the rolls.

Baked Chai French Toast

Original from TheKitchn.com
Makes 12 big servings
Recipes left to try (& copy…): 21; Breakfasts: 2 recipes left

Chai Spice Mixture

  • 1 1/2 tbsp (4 1/2 tsp) ground cinnamon
  • 1 tbsp ground cardamom
  • 1 tbsp ground allspice
  • 1 1/2 ground ginger
  • 1/4 – 1/2 tsp ground cloves
  1. In a small bowl, whisk together all the spice mixture ingredients; set aside.

French Toast

  • 12 large eggs
  • 4 1/2 cups whole or 2% milk
  • 1 – 1 1/2 cups sugar
  • 1 1/2 tbsp vanilla extract
  • 4 tbsp Chai Spice Mixture
  • 1-2 tbsp butter (for greasing a 13×9 inch pan)
  • 9-10 cups (or just a really big bowl…) of cubed day-old (or more…) bread (challah if you’ve got it)

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup cinnamon-sugar mixture
    • OR 1/2 cup brown sugar + 1 1/2 tsp Chai Spice Mixture
  • pinch salt
  • 6 tbsp unsalted butter cold and chopped into small pieces

Frosting

  • 4 oz cream cheese, soft
  • 1/2 cup milk or cream
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  1. Whisk together the eggs, milk, sugar, vanilla, and 4 tbsp of Chai Spice mix.
  2. Grease a 13×9″ casserole dish with the butter; layer the cubed bread in the dish and gently press down. Briefly re-whisk the liquid ingredients then pour over the bread in the pan (try to cover all the exposed bread). Cover (preferably with the pan’s lid, but plastic wrap otherwise) and refrigerated for a minimum of 30 minutes, up to overnight.
  3. Heat the oven to 350°F. Make the topping by combining the flour, sugar-spice mixture, salt, and butter; combine until crumbly.
  4. Uncover the pan and gently press the bread down, such that some liquid begins seeping up. Spread the topping mixture evenly over the bread. Bake until the top is golden and crumbly, about 45 minutes.
  5. While the French Toast is baking, make the frosting – beat the cream cheese, milk, vanilla and sugar together. Add more powdered sugar as necessary to get the consistency you like.
  6. Once baked, allow the French Toast to cool for a few minutes. Then slice, pour as much frosting as you like over the top, and serve.

In which the difference between Adam & my palette is made apparent

This is one of those dishes that will not be sticking around, not because it’s not good – in fact Adam says he rather likes this one, but because it doesn’t work for both of us. Turns out there isn’t enough textural differences within this bake for me to think I’m actually eating something. Also needed the hot sauce that was a) said to be optional (no… not really) and b) I forgot to add before baking. Adam definitely liked these ramkin sized bakes more after topping off with Sriracha. Probably would have also helped to trust the cooking length directions. What can I say, the egg didn’t looked cooked through until twice as long as called for. At which point, there were some hard-boiled like eggs on top.

Part of what made me feel this one took a while were the chickpeas. The original recipe calls for basically a can of (already prepared) chickpeas. But since Adam makes hummus, we don’t buy canned chickpeas. Yeah, he insists on buying dried chickpeas and soaking them the night before making hummus. All the hummus. mmmm, hummus. Any rate, there’s been another recipe calling for chickpeas so I’d prepared a batch for that recipe. … I don’t really work with chickpeas much and misjudged how much dried chickpeas I’d need. And thus ended up with 8 cups of cooked chickpeas. Yes, this is even more than Adam would use in one hummus making go. So! mentally I was adding in that time to the prep-time for this recipe. Or at least a portion of it. And that was not a terribly pleasant experience so I may have remembered more time than it actually took. ::shrug::  Any rate, be smart and use canned chickpeas if you make this one.

The other part of why this felt long was the first portion on the stove, followed by baking. It’s a thing from learning originally on stir-fry, I think. Mentally my brain goes ‘if I’m sautĂ©ing stuff on the stove, why aren’t I dumping everything else in (eventually) and finishing on the stove?’ Not a mental thing with baking… makes perfect sense to me to mix everything together and then put it in the oven. Must be categorizing the mixing parts as ‘prep work’…

End result, would I recommend this one to y’all? Only with certain caveats:
1) if you cannot smell (for any reason – a cold or allergies will do it), move along, this is not the recipe you are looking for
2) if you don’t like hot sauce, again not the recipe for you. the extra kick is needed to make the rest interesting (to us any rate)

Sausage, Chickpeas, Kale and Egg bake – Single Servings

Original from TheKitchn.com
Makes 8 seven ounce ramkin size servings
Recipes left to try (& copy…): 23; Dinners: 4 recipes left

  • 1 onion (variety to your taste), medium chop
  • 2 tbsp olive or other neutral oil
  • salt
  • 1/2 lb sausage (chicken was our choice), sliced
  • 1 bunch of kale (variety to your choice), stripped of the stalk and cut into bite-sized pieces
  • 3 cups -OR- 2 cans cooked chickpeas
  • Hot sauce (variety to your choice)
  • 8 eggs
  • 8 seven ounce ramkins
  1. Preheat the oven to 375°F.
  2. In a medium frying pan, sauté the onion with a pinch of salt in the oil. Cook until the onion softens and begins to turn translucent. Add the sausage, break up into crumbles, and continue cooking until the sausage browns.
  3. Add the kale to the frying pan. If the kale is a bit wet from washing, continue on; if not, add a splash of water to the pan to steam the kale. Cook until kale is wilted. Add the chickpeas and stir gently to distribute but not mash them.Taste for salt.
  4. Distribute the mixture between the ramkins and top with some hot sauce. Make a well in the mixture, crack an egg into a small bowl, then slide the egg into the well. Sprinkle with salt, preferably finishing salt and set on a baking sheet (for ease of getting all the ramkins in and out of the oven). Repeat with remaining ramkins. Slide sheet into the oven and bake for 7 minutes, or until the whites are set but the yolk still looks runny. Enjoy.

Note: you can use a toaster oven instead of a full-sized oven if you like.

Diet Wrecker

If you’re on a diet or otherwise trying to avoid sweet-stuff, seriously, abandon ship/post now. This one contains ALL the butter. Also sugar. Lots of sugar

Still here? Awesome, let me begin gushing about these cinnamon rolls.

These are not the typical cinnamon rolls with a cinnamon-sugar mixture laced through. These have a spiced cinnamon-brown sugar mix laced in, with cardamom and coriander. I would have used the star anise called for in the original, but a) we didn’t have any left when I thought we did and b) the grocery store didn’t have any on the shelves (what the heck Wegmans, weird place to fail on me).

Very, very addictive. We had a couple friends over for a little dessert party hang out – pretty sure all four of us had at least two rolls each. Which still left an entire pan of more. This, dear readers, is why I irregularly take baked goods into work – my desk is not in the same area as where we usually leave food for everyone. Therefore, no mindless snacking. Not saying I never eat what I bring in. Just, no where near as much as I would if we kept the excess in our apartment.

Fair warning, this is a long recipe, in terms of time. There’s two different dough rises and ingredients should come to room temperature before even starting. Look elsewhere for a quick dessert, but these can be made ahead, frozen, and then finished the day you need them.

Man, I really want another cinnamon roll right now…

Spiced Sticky Rolls
(with Cream Cheese Frosting)

Original from TheKitchn.com
Makes 2 nine inch pans, ~ 24 rolls
Recipes left to try (& copy…): 24; Desserts: 2 recipes left

Dough

  • 2 1/4 tsp active dry yeast
  • 1 1/4 cups milk, lightly warmed
  • 1/2 cup sugar
  • 6 tsp butter, unsalted, at room temperature (if at all possible)
  • 2 large eggs
  • 1 tbsp (ish) of vanilla extract (pretty sure I accidentally poured in more than a tbsp…)
  • 4 1/2 – 5 cups flour

Filling

  • 3 tbsp ground cinnamon OR 4 small cinnamon sticks
  • 1 tsp coriander seeds
  • 1/2 tsp ground cardamom OR cardamom seeds
  • 1 cup brown sugar, dark
  • 1 cup/2 sticks of unsalted butter, at room temperature

Icing

  • 4 oz cream cheese, very soft
  • 1/2 cup milk (or less if you like thicker icing)
  • 1/2 tsp vanilla
  • 1 cup powdered sugar, more if desired (for thicker icing)
  1. Dough:
    1. Sprinkle the yeast over the warmed milk and set aside until a bit bubbly, about 5 minutes. In a large bowl or the bowl of a stand mixer, beat together the milk mixture, sugar, butter, eggs, vanilla, and salt. Add 1 cup of flour at a time until the dough becomes very thick.
    2. Transfer the dough to a lightly floured surface and knead until smooth and warm, about 7 minutes OR switch the stand mixer to a dough hook and knead until taut and smooth, about 5 minutes.
    3. Wipe out your bowl and lightly oil it. Shape the dough into a ball, place in the bowl, and then turn to get it coated with the oil. Cover with a kitchen towel or plastic wrap and set aside, in a warm place, to rise until doubled, about 2 hours.
  2. Filling:
    1. Grind together any whole spices you are using until fine, then mix in the pre-ground spices. Mix the spices with the brown sugar, then cream the sugar mixture into the butter.
  3. Lightly grease two 9″ cake pans or one 9×13 inch pan. On a floured surface, roll the dough out into a large rectangle, about 14 by 24 inches. You’ll want a big work surface for this. Once rolled out, slather the butter mixture thickly across the dough, making sure to spread it nearly to the edges. Roll up along the long side of the dough, into a taut and tight roll – this works better with two people rolling the dough in sync.
  4. Cut the dough roll into 24 individual rolls – we found our sharp chef’s knife worked better than a bench scrapper. Divide the rolls among the prepared pans, then cover and let rise in a warm spot until doubled in size, about 45 minutes.
  5. Heat the oven to 350°F
    1. Making tonight: Bake until just beginning to brown, about 20 minutes (ours were slightly gooily underdone [still delicious!] at 18 minutes). Drizzle (or douse…) with the icing (described below) and serve warm.
    2. Making ahead: Bake for 10 minutes, then remove from oven and allow to cool. Freeze in their pans or a freezer bag. To finish, allow to thaw in the refrigerator over night and bake in the morning at 350°F for 10-15 minutes. Frost with icing (described below) and serve warm
  6. Icing:
    1. Beat the cream cheese, milk, vanilla, and powdered sugar together. Add more sugar as necessary to achieve your desired thickness/consistency.

I so wanted this one to be worth copying…

I am aiming on cutting down my (our) meat consumption – bit tricky when Adam loves meat so much. Don’t get me wrong, I’m not aiming for vegetarian or vegan (personally don’t think I have the discipline for either, plus I get really tired/unhappy without animal protein [I think it’s the concentration]). Any rate! Cutting down on meat consumption – basically, I’m trying to aim for actual USDA portion recommendations (6 ozs is less [visually] than you think) and one or two meatless nights. Which you know, is still higher than historical averages. It’s a health thing, a portion control thing, and a trying to walk the environmental talk I believe.

So! I rather wanted this recipe to work out – it’s got a lot of things I love to eat (pasta, broccoli, cheese!, chickpeas) and making a big casserole is great for the leftovers and building lunches to take to work.

One, the kitchen ended up looking like a disaster zone. Now admittedly, that’s on me and my need to improve on dealing with multiple moving parts and cooking implements. But multiple moving parts! Any time that pops up, stuff better be freaking amazing to be worth the time (and stress) of making it again.

Two, there was just something missing. Not ‘eh, it’s okay, we’ve made better’ (which is enough to boot a recipe) but something was actively missing. Maybe I needed to mix in some nuts for texture. Or have actually exchanged the 1% milkfat cottage cheese we accidentally grabbed for the 4% called for in the recipe. Also, it’s just too light, even after we browned up some ground beef (using the same seasonings as the main part) and mixed that in.

So, multiple moving parts (which usually stresses me out, especially on a weeknight) producing something that neither of us found very tasty. I’m still posting the recipe to this one, since maybe one of y’all will make it amazing for your family.

Tomato-Mozzarella Pasta Bake

Originally from TheKitchn.com
Makes ~10 small servings, 6-7 large servings?
Recipes left to try (& copy…): 26; Dinners: 6 recipes left

  • 1 lb pasta, your choice of type
  • 1 lb broccoli, fresh
  • 4 medium tomatoes, divided
  • 3/4 lb onions, diced
  • 4 garlic cloves, finely minced
  • one 15 oz can of chickpeas, drained
  • dried basil, to taste
  • 1/2 lb full-fat mozzarella, divided
  • 3 large eggs
  • 1 cup cottage cheese
  • 1 lemon, juiced
  • 3/4 cup Parmesan cheese, grated
  • 2 tsp salt
  • 1 tsp black pepper
  1. Preheat the oven to 375°F; lightly grease a 9″x13″ casserole dish and set aside. Heat a large pot of salted water. Add the pasta and cook until barely al dente. Drain, then return to the pot.
  2. Steam the broccoli, drain and cut into bite-sized florets. Toss with the cooked pasta. Chop three of the tomatoes into rough pieces and toss with the pasta. Stir in the onion, garlic, chickpeas, and ~half the basil you plan to use. Tear about 2/3rds of the mozzarella into small chunks and fold this into the pasta mixture.
  3. Whisk together the eggs, cottage cheese, and lemon juice. Stir in the Parmesan. Add this mixture to the pasta, along with the salt and pepper.
  4. Transfer the pasta to the casserole dish and spread out evenly. Slice the remaining tomato into half-moon slices, then arrange on top of the pasta. Tear the remaining mozzarella into pieces and scatter between the tomato slices. Drizzle with olive oil.
  5. Bake for 35 minutes or until the cheese has melted and the casserole is bubbly. Remove from oven and sprinkle with other half of basil. Serve.

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First from the new batch

Somehow, or other, I managed to actually try one of the recipes that made it through elimination off a computer screen. See friends had a cookout for the July 4th weekend and asked us to bring a dessert – I’ve got some of those to try! So Adam and I whipped up a batch of the Blackberry-Rhubarb Crumble. It being rhubarb and berries season at Wegmans. But uh, slightly … modified. See Adam’s mom makes these fruit crumbles in a deep black (oven-safe) bowl that tastes really good and is easy to serve, having been baked in the serving bowl and all. Her’s involves significantly more alcohol than any I’ve ever made though 🙂

I think this recipe needed a) a smaller dice of the rhubarb and b) the 9″x13″ baking pan specified. I’m sure the depth of the bowl affected how things cooked and that I would have gotten a more even bake with a flatter dish. Adam’s mom’s version goes in at a lower temperature for longer, I think.

::sighs:: I had a voice dictation of the recipe from her. Deleted that after transcribing it into my computer. The first one that was stolen. No back up. Very sad Laura. Thing I was actually most upset about, since everything else was replaceable. I may be able to convince Capers to dictate the recipe again. Some year when we’re in the same place for a holiday.

Any rate, the end result for the crumble I did make was a bit too astringent and acidic from the rhubarb (hence the need for a smaller dice, so it would have cooked more), the blackberries didn’t quite go with, and I definitely needed more sugar to counter-balance everything. End vote was, not good enough bones shown to try and fiddle with it.

Hurray, one less recipe to copy out!

Blackberry-Rhubarb Crumble

serves 8-12
original from TheKitchn.com

Fruit

  • 18 oz blackberries, rinsed
  • 1 lb rhubarb, rinsed & cut into 1/4″ slices
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • small pinch of kosher salt

Topping

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 8 tbsp butter, melted
  1. Preheat the oven to 375ÂşF.
  2. Toss the blackberries and rhubarb together, gently, with the brown sugar, cinnamon, ginger, and salt. Pour into a large, oven-safe, deep bowl.
  3. Whisk together the flour and baking powder, then stir in the brown sugar, breaking up any clumps.
  4. In a small bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and work the two together with your hands. Squeeze and pinch until clumpy with loose crumbs at the bottom of the bowl. Drop the clumps over the fruit then shake the crumbs evenly over the top. Sprinkle with pecans, then pour the melted butter evenly over everything; make sure to wet everything.
  5. Bake until top is golden brown and crumble baked through, about 50 minutes. Allow to cool before serving (suggest serving with ice cream).

 

We’ve replaced the camera, so pictures will start happening again (yay!)

Those are no muffins

Apparently rhubarb season is really short in our area – tried finding some at Wegmans for two weeks and nada. Was randomly at Eastern Market last Saturday and the first place asked at said that the season had just passed. But the second place had some out (hurrah visual recognition!) – aaand only took cash. I don’t really carry cash any more but I had a little bit and at $6/lb, only needing a stalk, two bucks covered it. So, very lucky there.

This one was the second strawberry-type muffin I’ve been saving for the summer and I am very glad to a) eat them and b) finally get them out of my binder! I don’t make breakfast stuff too often and am glad I made the time for these.

All that said, these Strawberry Rhubarb muffins (with cinnamon streusel topping) are NOT muffins.

They’re cupcakes.

Seriously, they’re sweet enough to taste like one and I really don’t care if you don’t make cupcakes with fruit or require frosting on top of your cupcakes – these are sweet enough to fit my category description.

Doesn’t keep me from eat one at breakfast though 🙂

Strawberry-Rhubarb Muffins CUPCAKES with cinnamon streusel

12 cupcakes
Original from Cup of Sugar, Pinch of Salt
Recipe Count – 7 left
Section Count – Black Binder:  4 more left, Subsection – Breakfast: 0 (all done!)

Filling:

  • 1 cup strawberries, stemmed & quartered (quartered, then measured)
  • 1 stalk rhubarb, peeled if needed & diced
  • 2 tbsp butter
  • 1/2 cup sugar
  • pinch of salt
  • 1 tbsp cornstarch mixed with 2 tbsp water

Muffins

  • 1.5 cups unbleached white flour (if you’ve got your local Glut equivalent, otherwise all-purpose flour is just fine)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup butter, melted and cooled slightly (if it re-solidifies, the microwave on LOW power works well)
  • 1 egg, lightly beaten
  • 2/3 cup milk

Topping

  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 cup cubed butter
  • 2 tsp ground cinnamon
  1. Filling (Can be made up to 2 days in advance and refrigerated): In a medium-sized pan over medium heat, melt the butter, then add the strawberries, diced rhubarb, and sugar. Sauté until tender, about 3-5 minutes. Add the cornstarch slurry and allow to boil. Once mixture has thickened, remove from the heat and set aside to cool.
  2. Preheat oven to 400ÂşF. Grease muffin cups or line.
  3. Mix together the topping sugar, flour, butter, and cinnamon with a fork until it looks like coarse sand. Set aside.
  4. Combine the muffin flour, sugar, salt and baking powder in a large bowl. In a separate smaller bowl, combine the melted butter, milk, and egg; mix into the flour mixture.
  5. Fill muffin cups to about 1/3 full then create a small indentation in the middle. Fill with about tbsp of strawberry-rhubarb mixture. Fill remainder of muffin cup with batter (right to the top) and sprinkle with topping.
  6. Bake until golden brown & a toothpick inserted in the center comes out clean, about 20-25 minutes.

Strawberry-Rhubarb Muffin