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.
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