Happy Mother's Day

Happy Mother's Day Madre!

I wish I was there to eat these muffins with you! I feel like it is almost meaner to post the photos of them seeing as you don't have any, but I wanted to make something in honor of you even if I'm not in the same physical space as you. Just want to say I love you and think you're pretty amazing! Thank you for the way you love me and for the way your love has grown to include Joshua. You mean the world to me and I'll save all the other mushy words for the card I hope gets to you on time. Hope you have an amazing day!

Roasted Rhubarb & Strawberry Muffins with Pistachio Crumble:
from here

2-3 stalks rhubarb; cut into 1/2" pieces
1 pint strawberries; remove stems & cut in quarters
2 tbs cane sugar
1 cup coconut milk; or whatever milk you have on hand
1 tsp apple cider vinegar
2 cups spelt flour
1/2 tsp baking soda
1/4 tsp salt
2 tbs sugar
1 tsp lemon zest
1/4 cup olive oil
1/4 cup maple syrup
1 banana; riper the better
1 egg
1 tsp vanilla

for the crumble:
1/4 cup quick oats
1/4 cup pistachios
2 tbs brown sugar
1/2 tsp salt
1 tbs coconut oil; or cold butter

1   preheat oven to 375 degrees F and line baking sheet with parchment paper. Place the rhubarb and strawberries onto sheet and sprinkle with sugar. Bake fruit for 15-20 minutes, strawberries should start oozing. Remove from oven and let cool, lower oven temperature to 350 degrees F
2   line a muffin pan with 12 liners. In a small bowl combine milk and vinegar, stir and set aside.
3   in a large bowl mix together flour, soda, salt, sugar and lemon zest.
4   in another small bowl beat together olive oil, maple syrup, banana, egg, and vanilla.
5   make a well in the center of the flour mixture and pour in the wet ingredients. With a wooden spoon mix together the batter only until incorporated, do not overmix.
6   then stir in the roasted rhubarb and strawberries
7   pour about 1/4 cup batter into each muffin cup
8   in a food processor lightly blend together all the ingredients for the crumble. Top each muffin with the crumble mixture and bake muffins for 15-20 minutes, a toothpick should come out clean
9   eat immediately or store in fridge for 3-5 days