Recently, our local grocery store had a nice sale on strawberries; two pints for $3.00.  Heck of a deal!  A great time to make jam and freeze berries for later use.  Unfortunately, I wasn’t in need of jam or frozen strawberries, but I did need some fresh berries to compliment the rhubarb harvest I had in the freezer. 🙂

Fast forward to the kitchen and having everything ready for a delicious Strawberry-Rhubarb pie, when I realize I have way too much filling.  I prefer fresh pie, so I don’t want to make an extra to put in the freezer.   What to do?

Make Strawberry-Rhubarb muffins, of course!

I had never made these before and just used another berry muffin recipe, that I tweaked a bit.  I think you’ll want to try them.  They were amazingly delicious!!

Strawberry-Rhubarb Muffins

2 eggs

1/2 cup oil

1 cup milk

3 cups flour

1 cup sugar

4 teas baking powder

berries

Beat egg.  Add oil and milk.  Beat well.  Add dry ingredients and stir until blended.  Fold in the berries.

(I tweaked this recipe by reducing the milk to 3/4 cup and adding 1/2 cup sour cream)

BENEFITS:

• Buying something to compliment what you already have
• Strawberry-Rhubarb yumminess
• Homemade desserts
• No preservatives
• Saving money

We ended up with a pie, 6 jumbo muffins and a small loaf.   A pie would cost an average of $10.00, jumbo muffins are $1.40 each and a small loaf is about $4.00, for a total of $22.40.  My strawberries cost $3.00, I grew my own rhubarb, and the flour, sugar, etc cost about $2.00.

MONEY SAVED: $17.40!!

🙂