Strawberry Rhubarb Muffins

By carol gorman

Ingredients

• 1 3⁄4 1 3⁄4
• cups flour
• 2 1⁄2 2 1⁄2
• teaspoons baking powder
• 1⁄2 1⁄2
• cup sugar
• 3⁄4 3⁄4
• teaspoon salt
• 1 1
• egg, lightly beaten
• 3⁄4 3⁄4
• cup milk
• 1⁄3 1⁄3
• cup vegetable oil
• 3⁄4 3⁄4
• cup minced rhubarb
• 1⁄2 1⁄2
• cup sliced strawberry
• 6 6
• small strawberries, cut in half

Details

Cooking time 40mins
Adapted from

Preparation

Step 1

Heat oven to 400 degrees.
Mix flour, baking powder, sugar, and salt in a large bowl.
Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
Fold in rhubarb and sliced strawberries.
Fill paper lined muffin tins 2/3 full with batter.
Press a strawberry half gently into top of each muffin.
Sprinkle tops generously with sugar.
Bake until golden, about 20- 25 minutes.
Cool before serving.