Yield: 12 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 \N | Egg |
¾ cup | Milk |
⅓ cup | Vegetable oil |
1 cup | Finely chopped rhubarb |
½ cup | Sliced strawberries |
\N \N | 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.