strawberry & rhubarb muffins
| Measure | Ingredient |
|---|---|
| 1¾ cup | All-purpose flour |
| ½ cup | Granulated sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 2 teaspoons | Grated orange rind |
| 1 | Egg |
| ¾ cup | Milk |
| ⅓ cup | Vegetable oil |
| 1 cup | Finely chopped rhubarb |
| ½ cup | 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 ⅔-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.
Similar recipes
- Country rhubarb dessert
- Muffins, strawberry
- Rhubarb
- Rhubarb & strawberry tart
- Rhubarb beverages
- Rhubarb cookies
- Rhubarb muffins
- Rhubarb preserves
- Rhubarb salad
- Rhubarb strawberry crisp
- Rhubarb strawberry sauce
- Strawberries and rhubarb
- Strawberry and rhubarb muffins
- Strawberry rhubarb muffins
- Strawberry rhubarb salad
- Strawberry-rhubarb crisp
- Strawberry-rhubarb ice
- Strawberry-rhubarb jam
- Strawberry-rhubarb pie #1
- Strawberry/rhubarb
Random recipe of the day
Follow us
