Strawberry Rhubarb Muffins
| 1-3/4 | C. all-purpose flour | 1 | egg |
| 1/2 | C. granulated sugar | 3/4 | C. milk |
| 2 | tsp. baking powder | 1/3 | C. vegetable oil |
| 1/2 | tsp. salt | 1 | C. finely chopped rhubarb |
| 1 | tsp. grated orange rind | 1/2 | C. sliced strawberries |
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Preheat oven to 400 degrees F. In a large bowl, combine flour,
sugar,
baking powder, salt and orange rind.
In a separate 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.
Grease 12 muffin cups or
line with paper liners. Fill 2/3 full with batter.
Bake for
20-25 minutes or until a toothpick inserted into center comes
out clean.
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