Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Flour |
½ cup | Sugar |
1 tablespoon | Baking powder |
½ teaspoon | Salt |
¾ cup | Milk |
⅓ cup | Oil |
1 \N | Egg |
½ cup | Sliced fresh strawberries |
½ cup | Sliced fresh rhubarb |
\N \N | Sugar |
6 \N | Strawberries; halved |
From: esined@... (Denise Gaunt) Date: Mon, 21 Aug 1995 05:14:56 GMT Mix together dry ingredients and stir in the egg, oil and milk until just blended; fold in the strawberries and rhubarb. Divide equal amounts of the batter into 12 lined muffin cups and sprinkle over each with a small amount of sugar. Top each cup with a strawberry halve. Bake at 400 degrees for 18 to
20 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .