Strawberry & rhubarb muffins
12 Muffins
Ingredients
| Quantity | 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 | ||
Directions
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.