Who doesn’t like a tasty, soft muffin for breakfast? These muffins have a delightful twist of flavors of orange and cardamon. Since dried cranberries pair so well with the orange flavor, I added some of them, too.
Spring is here and along with that red tart rhubarb stalks are poking through the ground in many gardens. Pieces of rhubarb and sweet strawberries star in these sourdough muffins.
Early busy mornings call for a quick breakfast and these muffins fill that spot. Spread with just a bit of butter they are delicious with a cup of coffee. These muffins also freeze well if you can get them in the freezer before they are eaten all. I love the new THM Extracts and they are so good in these muffins. The chocolate chips sprinkled on top add something extra and the children love it.
