Strawberry & rhubarb muffins

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 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.

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