Yield: 12 Servings
|1 tablespoon||Baking powder|
|½ cup||Sliced fresh strawberries|
|½ cup||Sliced fresh rhubarb|
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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .