Yield: 12 Muffins
|1¾ cup||All-purpose flour|
|½ cup||Granulated sugar|
|2 teaspoons||Baking powder|
|2 teaspoons||Grated orange rind|
|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.