Strawberry and Rhubarb Muffins
- 1 3/4 c All-purpose flour
- 1/2 c Granulated sugar
- 2 ts Baking powder
- 1/2 ts Salt
- 2 ts Grated orange rind
- 1 Egg
- 3/4 c Milk
- 1/3 c Vegetable oil
- 1 c Finely chopped rhubarb
- 1/2 c Sliced strawberries
- Granulated sugar for dusting
Preheat the oven to 400 F. In a large bowl, combine the flour, sugar,
baking powder, salt and orange rind. In a seperate bowl, beat together the
egg, milk and oil. Stir the wet ingredients into the dry ingredients.
Gently stir in the rhubarb and strawberries. Do not overmix.
Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the
muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a
toothpick inserted in the centre of a muffin comes out clean.
baking powder, salt and orange rind. In a seperate bowl, beat together the
egg, milk and oil. Stir the wet ingredients into the dry ingredients.
Gently stir in the rhubarb and strawberries. Do not overmix.
Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the
muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a
toothpick inserted in the centre of a muffin comes out clean.
