Apple Cheddar Beer Bread, Grilled

This bread was an experiment from the start. It all started because I wanted to figure out a way to bake bread on the grill, without needing to excessively heat up my house every time I wanted fresh bread. Then I saw that this month was  Bread Baking Day #51 - Bread with Beer for the 5th Anniversary!

This month has been kind of busy, what with birthdays and visits and everything going on, I was going to pass this challenge by. But then someone left a stray can of Coors Light ended up in my fridge and I decided that maybe I should participate after all. I don't drink Coors Light. I do drink an occasional beer, but I have been a sophisticated beer snob from the start, haha, and I knew I was not going to be drinking this.

I also had a plethora of apple slices left over from Ladybug's birthday party (remind me to show you those pictures, ok?) and needed a way to use them up. Since I was throwing apples and beer into the bread, the logical choice was to throw some cheddar cheese in there, too.  

My Dad helped me to bake this loaf, since I haven't done much with using my dutch ovens and charcoal together. We decided to put the charcoal and dutch oven inside the grill since there was a toddler and two puppies running around outside with us. Once the charcoal was no longer on fire, we placed the empty dutch oven in the grill, put the lid on, placed some briquettes on top and allowed the dutch oven to heat up some, too. When everything was nice and hot we quickly placed the bread (on parchment paper) inside the dutch oven, put the lid back, and did some rearranging of charcoal. About 20 minutes later we could really smell it (it smelled amaaaaaazing), and checked it a few times before deciding it was probably done. It probably could have used another minute or two but the bread was perfectly done, it was only a cosmetic darkening of the crust that it lacked. 

Whatever it might have lacked cosmetically, however, was totally made up for in the first bite of this bread. This bread didn't stand a chance. It was barely allowed to cool (45 minutes is close enough to an hour, right?) and did not, I repeat, DID NOT last through the night. If it is possible for bread to be light and refreshing, this bread was. The tang of the sourdough and the tang of the beer played off each other magnificently here, plus the juicy sweet tartness of the apple bits, with a bit of body from the cheddar. This bread was pretty much awesome. We looooved it, and I will probably have to go buy some beer specifically to use to bake this bread again! I hope you make it and let me know what you think of it! 

This bread was submitted to Yeastspotting, a weekly showcase of all things yeasted!

Apple Cheddar Beer Bread (The Gingered Whisk)

For the sponge:
120 grams 100% hydration sourdough starter
60 grams bread flour
45 ml white beer

For the final dough:
235 grams bread flour
105 ml white beer
1 tsp salt
1/2 cup chopped green apple
1/3 cup shredded cheddar cheese

In a medium bowl, mix together the ingredients for the sponge (starter, flour, and beer) and let it sit at room temperature for at least 4 hours to over night.

The next morning, place the sponge and remaining flour and beer into a large bowl and mix until just barely combined.
Allow to sit for 20 minutes undisturbed.
Add in the salt, apple chunks and cheese and gentle knead to mix all the ingredients in.
Let the dough rise for 40 and knead again very briefly.
Let the dough rise for 40 minutes and knead again very briefly.
Shape the dough into a ball and place it (with seam side up) into a well floured banneton type container.
Let the dough rise until almost doubled, about 1.5 hours.

Indoor cooking:
Preheat your oven to 450F with a baking stone inside.
Score the bread and quickly place on the baking stone and cover.
Bake for 30 minutes.
Remove the cover, reduce the oven temperature to 425 and bake for 10 or 15 minutes more until golden brown.
Cool at least 1 hour before slicing.

Outdoor cooking: 
Light a bunch of charcoals.
When the fire has gone out of the charcoals, but they are still heating up, spread the charcoals around so you can place a dutch oven (with legs) on top of some, and place some charcoals on top of the lid. This will heat up your dutch oven, too.
Place your dough on a piece of parchment paper and score the stop.
Carefully lift off the lid to the dutch oven, place the parchment paper/bread inside and place the lid back on.
Ensure that there are 19 briquettes on top and 13 on the bottom. This will help the temperature to be 425F.
Bake for about 15-20 minutes, or until you start to smell it, and then keep checking until it is as golden as you want it to be. I baked mine about 25 minutes.

Toasted Coconut Shortbread Cookies with Pineapple Cream

This month for Secret Recipe Club I was assigned the blog Tami's Kitchen Table Talk. Tami has a fun blog filled with tons and tons of delicious treats! She also hosts something called Cookie Carnival, where everyone is assigned to make the same cookie and then you blog about it! How fun!

Because of Tami's obvious love of cookies, I felt it was absolutely necessary to make cookies myself. I ended up with three different cookies that I most definitely want to try (and still plan on it!), but eventually decided on Toasted Coconut Shortbread with Pineapple Cream! Doesn't that just scream SUMMER?!

These cookies were a super simple breeze to put together. If you are needing a fast cookie to make that comes with a huge statement, then these cookies are the ones for you! The cookies themselves are super delicate and sandy, an awesome shortbread recipe made only better by toasted coconut!! The pineapple cream is so amazing I could really eat it with a spoon (and I think Tami agrees!) and the two combined together is a summer dream! Neither too sweet nor too rich, I am pretty sure I could snack on these cookies all day and be a happy camper! :)

 You should really try these, and then stop over to Tami's Kitchen Table Talk and take a look around! :)

Toasted Coconut Shortbread Cookies with Pineapple Cream (Tami's Kitchen Table Talk)

1/2 cup unsweetened shredded coconut
1 cup + 2 TBSP flour
1/4 cup sugar
dash of salt
1/2 cup unsalted butter, at room temperature

Pineapple Cream:
1/2 cup cream cheese, at room temperature
1/3 cup powdered sugar
1 tsp vanilla extract
1/2 cup crushed pineapple, drained
2/3 cup whipping cream

Preheat oven to 350F.
Spread coconut out on an un-greased baking tray and toast for 6-8 minutes, stirring once or twice.
Allow to cool completely.

In a large bowl combine flour, sugar, coconut and salt.
Using a fork (or your hands) work the butter into the dry ingredients until you have a crumbly texture.
Turn the dough out onto the counter and press/knead the dough together.
Roll the dough out into about 1/8" thickness and cut out using a cookie cutter or small glass.
Gently lift the cookies onto a parchment (or silpat) lined cookie sheet and bake in the center rack for 10-12 minutes, just until the edges begin to barely turn golden.
Cool the cookies on the pan for 5 minutes and then remove to a wire rack to cool completely.

While the cookies are cooling, make the pineapple cream:
In a small bowl, beat the whipping cream until it forms soft peaks. Set aside.
In a medium bowl beat the cream cheese until soft and fluffy.
Beat in the icing sugar and vanilla.
Stir in pineapple.
Fold in the whipping cream.
Chill until ready to serve.

Right before serving, spoon about 2 TBSP of cream onto each cookie.
You can leave them single, or sandwich them.
You can also hide a pineapple ring in between each sandwich, or top with toasted coconut. Or both!

Garlic Roasted Zucchini

** I feel like I need to add a little "hello" here. According to my stats, over 97,000 people have come over from Pinterest to this recipe! I cannot believe the utter ridiculousness of this number! So I just want to! My name is Jenni, and I share all kinds of recipes here on the Gingered Whisk - we've got baby food, occasionally some fun toddler activities, random crafts and ramblings of my life. Take a look around, you might find something else you like! Thanks for stopping by! :) 

What is it about summer that makes the schedules just fill up? Joel has been super busy at work, my parents just spent a whole week with us, we celebrated Ladybug's 2nd Birthday (how can that even be?!), Joel's parents are currently driving up to see us, and then throw in a bunch of play dates, walks, playing in the park, trips to the farmers market etc, and you have a full day everyday!

I'm attempting to make dinners quick and easy here, with only the effort to throw stuff in a pan and let it cook itself. Hence, roasted veggies are awesome. Pretty much any vegetable is awesome roasted with some olive oil and garlic, and zucchini is no exception! Seasoned with a little bit of rosemary and topped with parmesan cheese, it makes a perfect and utterly simple side dish for almost any meal - meat off the grill, mac and cheese, even as a pasta topper. I used 3 large zucchini, made an absolute ton of it, and ate it on top of everything for two solid days. It is sooo good, and I know you will love it, too! :) 

Roasted Zucchini (The Gingered Whisk)
2 Zucchini (give or take depending on size and how many people you are feeding)
Olive Oil
Salt and Pepper
Garlic cloves, sliced
Parmesan Cheese

Preheat oven to 375 F.
Cut zucchini into large coins and then quarter.
Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and squish to coat.
Turn the zucchini out onto a cookie sheet and bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with parmesan cheese.

Sourdough Bagels

This is the fourth month of Sourdough Surprises and I couldn't be happier with all the fun things we have made! So far we have made donuts, pretzels, danish, and now bagels!! I am still loving using my sourdough starter, and hope that you are using yours, too!! The recipe that we chose was an awesome one, very simple to follow and we all had great results with them! It did call for two or three ingredients that the average cook might not have in their kitchen (milk powder, non-diadastic malt powder, and vital wheat gluten), but I have listed some substitutions for these in case you don't feel like going out and buying them. Although, all three will come in handy for bread baking - just saying! :) 

I decided to make four different kinds of bagels, because I couldn't choose just one. I made the plain bagels, which were great. I also threw some cinnamon and raisins in two, some freeze dried berries in two more (which worked perfectly!), and then two of my all time favorite - everything!!! For the everything bagel I mixed up 1 tsp each of poppy seeds, sesame seeds, dried onion flakes, dried garlic flakes, and then a pinch of salt.

All of the bagels turned out great! They are a little smaller than the ones that you buy in the store, but probably a better portion sized. They are both soft and chewy, everything a perfect bagel should be! And a whole lot easier to make than I expected them to be! I will definitely be making these again!! 

Don't forget to stop by Sourdough Surprises in a few days to see what the awesome new challenge will be for July!!! :) 

These bagels have also been submitted to Yeastspotting, a weekly showcase of all things yeasted! 

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Sourdough Bagels (Wild Yeast)

Yields: 8 bagels

339 grams flour
10 grams vital wheat gluten
121 grams cold water (you can substitute this for milk if you do not have milk powder)
 28 grams milk powder
16.4 grams non-diatatic malt powder (or barley malt syrup, or even brown sugar)
10.1 grams salt
301 grams active (bubbly) 100% sourdough starter
1 TBSP baking soda, for boiling

In the bowl of your stand mixer, combine the starter, water, flour, malt, milk powder and salt.
Mix on low speed to combine.
Switch to the dough hook and mix on medium-low speed until the dough is very smooth and strong and almost rubbery (this takes a while).
Turn the dough out onto an un-floured counter and knead a few times to get a smooth ball that feels satiny and tight.
Cover the dough loosely with plastic wrap and allow to sit for 10 minutes.

Divide the dough into 8 pieces (each weighting about 100 grams), roll each piece into a ball.
Cover with the plastic wrap and allow to sit for 10 minutes.

Line a cookie sheet with parchment paper and sprinkle a tiny bit of flour on it.
Take a ball of dough and roll it into a snake about 8-10 inches long.
Wrap the snake around your hand so that the ends are in your palm and overlap by about 2 inches.
Roll your palm on the counter so that the ends fuse together and you end up with a donut shape.
Place the bagel on the cookie sheet and continue with the rest of the dough balls.
When all are done, cover the cookie sheet with plastic wrap and allow the donuts to sit on the counter for 4 hours, or until the donuts look and feel a little puffy.

Place the cookie sheet in the refrigerator for 4-8 hours.

Preheat your oven to 425 F and put a large pot of water on to boil.
Place a cooling rack on the counter with a towel under it.
Remove the bagels from the fridge, take them off of the cookie sheet (keep the cookie sheet), brush any excess flour off and place them on the cooling rack.
When the water is boiling, add the 1 TBSP of baking soda.
Drop the bagels into the boiling water, no more than two at a time, for 20 seconds.
Remove the bagels from the water and place them on the cooling rack for about 30 seconds before moving them to the cookie sheet.
When all the bagels are on the cookie sheet, place the cookie sheet in the oven and turn the temperature down to 400 F.
Bake 24-26 minutes, or until golden brown - after they have baked for 12 minutes open the door to the oven to let out steam, and then close it again.
Cool the bagels on a wire rack.

The Daring Cooks Make Cannelloni!!

Do you ever get into automatic mode when doing certain tasks and just shut your brain off? That happened to me the other day. See, for my camera, you have to delete each photo one by one. You can't just plug in the SD card and do it on the computer. No, that would be too easy. Instead you have to sit there for 5 minutes clicking through each photo and hit delete. It's not a fun task, and one that I tend to put off. Until there are like 500 photos on there and instead of taking me 5 minutes it takes me a whole freaking hour to clean out my card (Yeah, I know you are laughing at me, Mom, and you had better not even mention this. You've got nothing on me!) I finally decided to tackle this the other day, and was deleting photos while talking with some friends, when all of a sudden I looked down and NOOOOOOOOOOOOOO!!!!! I deleted my cannelloni pictures!!! All but least I had these three, and they aren't terrible, but still. Lesson learned. I'll try to clean my SD card more regularly now, and definitely make sure I have uploaded all new photos before deleting any! Have you ever done something like this before?

Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!

This month's challenge was definitely a challenge, but only in the "working out" category! I am definitely thinking about getting a pasta roller now, especially after spending 2 hours rolling pasta (I made a big batch!) Two days later my arms and back were still aching. But it was totally worth every single bite of this heavenly cheesy pasta dish! It doesn't look like much at first (especially because I didn't broil mine. The broiler is under the oven, and was definitely NOT cleaned out by the previous tennant. Its kind of nasty down there, and I wasn't about to put anything in there until I thoroughly scour it!). But every single bite is drool worthy and lick the plate clean good! It takes a good amount of time to make, but you can prepare it ahead of time and then put it in the fridge until you are ready to bake it. And it is soo worth it!

Egg Pasta

200 grams flour
2 eggs

Put the flour and eggs in the food processor and mix until the dough looks like crumbs.
Dump it out onto the counter and knead by hand until you get a smooth dough.
Make a ball with the dough, cover with plastic wrap and allow it to rest 10-15 minutes.

I highly suggest using a pasta roller to roll out your pasta here, but if like me you don't own one, then roll up your sleeves, get your rolling pin out, and get to work!

Divide the ball of dough into roughly 14 equal pieces.
Roll each pieces as thin as you can possibly get it, so that when you trim your uneven edges you will have a piece roughly 4"x6" big.
As each piece is cut, stack it on top of the previous piece, with a piece of plastic wrap in between.

Bechamel Sauce

4 cups milk
7 TBSP butter
2/3 cup flour
2 pinches of salt
2 pinches of nutmeg

In a large non-stick skillet, melt the butter.
Add the flour and whisk constantly until the flour is incorporated and a paste has formed. Guess what, you just made a "roux"! Fancy you!
Keep whisking and let it cook for 1 minute.
Slowly start adding the milk a little bit at a time, whisking each small addition in completely before adding more. Do this step slowly and thoroughly in order to avoid lumps.
When all of the milk has been incorporated add the nutmeg and salt and let this cook about 10 minutes (whisking it not quite occasionally but not quite constantly, either).
Turn the heat off and cover to prevent a film from forming on top.

Cannelloni De Magro

egg pasta (recipe above)
bechamel sauce (recipe above)
4 bunches (2 lbs) raw spinach
28 ounces ricotta
4 cups (8 ounces) parmesan cheese, grated
salt and pepper
2 pinches nutmeg
2 eggs

Preheat your oven to 350 F.
Wash the spinach, shake dry, and chop into small pieces.
In a large bowl, combine the chopped spinach, ricotta, 3 cups of the parmesan, salt, pepper, nutmeg, and eggs.
Put a large pot of water on to boil.
When boiling, cook the pasta sheets, one at a time, for 1 minute.
Remove with a slotted spoon, and allow to drain on a towel for a minute, or until you can handle them.
Take a large pan (like a lasagna or a 9x13), spray it with cooking spray and pour some of the béchamel sauce into the bottom - spreading it evenly.
Take one sheet of pasta and put a dollop of the filling down the middle lengthwise.
Roll the pasta into a tube and place in the pan.
Repeat with the remaining noodles, placing the filled cannelloni in a single layer on top of the béchamel layer.
Pour the remaining béchamel sauce over the filled cannelloni and sprinkle it with the remaining 1 cup of parmesan cheese.
Bake the cannelloni for 20 minutes, then broil them at 400 F for another 5 minutes.

Hawaiian BBQ Chicken

I am going to make this short and sweet today. I'm craving something sweet in the worst way possible, and staring at pictures of food is not helping. So instead I am going to go outside and read. But don't worry, I am leaving you with this awesome grilled chicken recipe. It's easy to make, a few simple (and one surprising) ingredient, but it tastes sooo good! The chicken ends up being very moist and tasty. And I swear leftovers the next day were even better! This recipe is great whether you are feeding three people or 23 people!

Hawaiian BBQ Chicken (Best Recipes Evar)

1 pound chicken breasts
1/2 cup brown sugar
1/2 cup soy sauce
2-3 garlic cloves, minced
1 1/2 TBSP fresh ginger, chopped
1/4 onion, sliced
4 TBSP melted butter
3 green onions, chopped

In a large ziplock bag, mix together the brown sugar, soy sauce, garlic, ginger and onion.
Add the chicken and squish to mix.
Allow the chicken to marinate (in the fridge) for 4 hours.

Preheat your grill.
Melt the butter and chop the green onions and throw both in the bottom of a pyrex container.
Grill the chicken until done, and then place in the pyrex pan, turning to coat.
Repeat with remaining meat, until all your chicken is swimming in the buttery/oniony goodness.

Sourdough Jam Cake

I don't really know what happened. One minute I was unloading the dishwasher, and the next I was making a cake.

I've been wanting to try another cake with my sourdough starter, and I also wanted to see if I could incorporate a jar of homemade preserves I had on hand, to make it kind of fruity (the preserves were made with tart cherries and white peaches, so yummy!). I also made this with my one bowl - just dump it in technique, and finished it off with a wooden spoon. I mean, sure, fancy cakes that require 18 bowls and 5 hours to make are awesome, but there is something even better about a cake that takes literally 5 minutes, a bowl and a spoon to make. Rustic and simple, but so delicious!

Bah! I put the lid on my cake stand overnight and my glaze bubbled.
I hate when that happens, don't you?

I love love love the way this cake turned out! It is so moist and tender, with just the perfect amount of sweetness, and the jammy bits of fruit inside are awesome. Its also highly adaptable, you could really use any kind of jam or preserves you wanted, or even a pie filling (I would stay away from overly syrupy premade ones, though). I hope you try this cake out and enjoy it! Let me know what you think!

Sourdough Jam Cake (by The Gingered Whisk)

2 sticks of butter, room temperature
3/4 cup brown sugar
3 eggs
1 cup starter
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt
1 1/2 tsp baking soda
1 3/4 cup flour
1 1/2 cups jam/preserves of your choice

optional: 1/2 cups chopped nuts of your choice

1 cup powdered sugar
1/2 tsp vanilla
4 tsp milk

Preheat your oven to 350F.
Using a wooden spoon, mix together the butter and sugar until well combined.
Add in the eggs and mix until well combined.
Pour/spoon your starter on top.
Sprinkle the cinnamon, ginger salt and baking soda over the top.
Sift (or sprinkle) your flour over the top, and then finally top with your jam.
Using a rubber spatular or a wooden spoon, slowly start to fold all of your ingredients together, working from the bottom of the bowl to the top. You don't want to over mix things, but you want to make sure it is all incorporated in together.
Pour into a grease bundt cake pan and spread the batter evenly across the top.
Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool for 30 minutes or so in the pan, and then invert onto a cake plate to cool the rest of the way.
When completely cool, mix together the ingredients for the glaze, adding more milk if needed until you get the consistency you want.
Pour the glaze over the cake and enjoy!

Bacon Ranch Chicken Mac and Cheese

I love this time of year. The weather is perfect for keeping the windows wide open, post-dinner walks around the neighborhood, and ... I think I am almost done rearranging furniture and shelves and I might only have 7 or 8 boxes left to unpack. Three of which contain books that I have run out of room for. It might be time for another shelf...somewhere... I keep putting off those last few boxes in place of going for an evening walk, or sitting on the porch with a cup of coffee. I'm pretty sure those boxes will still be here in August when its 375 degrees outside. But for right now, all I want to do is be outside, smell the air and drink up the sun. 

I also don't really feel like spending forever in the kitchen. I want to be outside, not standing over the stove, so I've been looking for meals to cook pretty fast. We all liked this pasta dish. It was fairly quick to prepare, it was healthy for a pasta dish with cheese and bacon in it (my favorite kind of pasta dish, by the way, haha). And it tasted great! Leftovers the next day were great, too! It was a nice spin on homemade mac and cheese, but it took a quarter of the time to do it! 

"Mom, how about you stop taking pictures so we can eat?"
Bacon, Ranch, Chicken Macaroni and Cheese (Cooking Light, March 2010)
8 ounces uncooked elbow macaroni
1 slice applewood smoked bacon
8 ounces chicken breast, cut into 1/2" pieces
1 TBSP canola oil
1 TBSP flour
1 1/2 cups fat free milk (I did use whole, because thats what I had)
1/3 cup fat free cream of mushroom soup
3/4 cup shredded Italian blend cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp fresh chopped dill
1/8 tsp salt
cooking spray
1/2 cup shredded colby jack cheese

Cook pasta according to directions.
In a large non-stick skillet, cook the bacon until crisp.
Remove from pan (reserve the drippings) and chop. Set aside.
Add chicken to the pan and saute for 6 minutes or until done. Set aside.
In a large saucepan over medium heat, pour in the oil and then sprinkle in the flour.
Cook evenly for two minutes, stirring constantly with a whisk.
Whisk the milk and soup together and slowly add the milk to the saucepan, whisking as you add so you don't get any clumps.
Bring to a low boil and cook for 2 minutes, or until thick.
Remove from heat and let stand for 4 minutes.
Add the cheese, onion powder, garlic powder, dill, and salt, and stir until the cheese melts.
Stir in the pasta and chicken.
Preheat your broiler.
Spoon the mixture into an 8" square baking dish coated with cooking spray.
Sprinkle the bacon and colby jack cheese evenly over the top.
Broil, for 3 minutes, or until the cheese melts.

Strawberry Rhubarb Strudel Muffins

Ack. Its JUNE!! How did that happen so fast? This month seems like a big one - this little blog turns FOUR! My baby turns TWO, and Joel starts his second year of residency. Plus visits from both sets of grandparents, and all the other summer fun that is just about to start up.

For a long long time I have been smitten with rhubarb. It wasn't likely to happen because I can honestly say my mother never ever baked with it. But whenever rhubarb made its appearance at church potlucks, I was always sure to grab a piece. But I never had the opportunity to bake with it myself, and by the time I had my own kitchen, it seemed that rhubarb had fallen off the face of the earth. By the time I go to the farmers market it has disapeared. I seem to never find it at the grocery store, or when I do its $5 for a pound!!!!

For years now I have wanted to bake something with rhubarb. I always see all these other bloggers making beautiful tasty treats and I can never ever find any!!!  So you can imagine my glee when I found it at the store for $2.50 a pound instead! It was sad, kinda limpy, and some of the stalks looked downright gross. As I was diligently looking through all the inventory (there had to be something useable in there!! There just had to be!) another woman came over and exclaimed about how gross and pathetic they looked. She gave me a look that said "I can't believe you are going to buy that", turned up her nose and walked away. I wanted to chase her down and tell her that I did in fact know good produce when I saw it, but I really really needed to buy this pathetic lot of rhubarb!! In the end I found four decent stalks (haha!). The good news is that I only used two for these muffins, so I have two leftover for something else! What shall it be?! 

These muffins were a perfect use of my coveted rhubarb- packed with delicious juicy fruit bits and super moist, plus the fun additive of the ground almonds. I also really liked how the crumble was made on the stovetop! I might have to make my crumble that way again, it was very easy and made a great crumble! 

Strawberry Rhubarb Crumble Muffins (adapted from Kitchen Heals Soul)

crumble topping:
2 TBSP unsalted butter
1 TBSP sugar
1 1/2 TBSP flour
1 tsp cinnamon
pinch of salt
1/4 tsp vanilla

1 cup chopped rhubarb (about 1/2 inch pieces)
1 cup quartered strawberries
3-4 TBSP sugar, depending on the tartness of the fruit
2 tsp flour

6 tbsp sour cream
2 eggs
1 tsp vanilla extract
1 1/2 cups flour (I used 1 cup whole wheat)
1/4 cup ground almonds (you can buy ground or grind them yourself)
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
5 TBSP unsalted butter, melted

Preheat oven to 350.
Line or grease a muffin pan and set aside.

Prepare the crumble topping in a small sauce pan by melting the butter and sugar.
Add the flour, salt, cinnamon and vanilla and stir until incorporated and forms a paste.
Transfer to a bowl to cool and set aside.
In a medium bowl combine the rhubarb, strawberry, sugar and flour and toss until the fruit is well coated.
In a large bowl whisk together the sour cream, eggs, and vanilla. 
In a medium bowl whisk together the flour, ground almonds, sugar, baking soda, baking powder and salt.
Add the melted butter to the dry ingredients and stir until combined.
Add the rest of the wet ingredients, followed by the fruit.
Stir until just combined.
Spoon the batter into the muffin cups (there should be exactly enough for 12).
Sprinkle the crumble mixture over the batter.
Bake for 18 minutes or until done.

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