Yesterday I pinned about twenty pinterest pics of recipes for rhubarb hoping to get inspired to use up my stash. Last night I took a Green Tea supplement at supper and it had so much caffeine I could not sleep. All night I lay in bed thinking about how I would make these homemade rhubarb muffins for breakfast. Much to my surprise, when I got up this morning no rhubarb could be found. Apparently my husband thought it was past its prime and threw it out. I could not give up so easily though, and decided to sub in strawberries.
I chopped the strawberries up ahead of time and sprinkled them with a tiny bit of sugar to draw out some juice while I mixed the muffins. I doubled the recipe, but for some reason I did not double the strawberries. The muffins did not need more strawberries though.
I used 3/4 Cup whole wheat flour and 3/4 Cup white flour as the author mentions in her description since I did not have pastry flour.
I noticed the author labeled her muffins as “barely sweet” and I was in the mood for a little more decadence, so I made a strawberry glaze. I chopped up six strawberries and pureed them with a bit of water and some powdered sugar. They created quite a bit of liquid so I thickened the glaze with more powdered sugar.