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Strawberry & Rhubarb Muffins Recipe
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1 3/4 c All-purpose flour 1/2 c Granulated sugar 2 ts Baking powder 1/2 ts Salt 2 ts Grated orange rind 1 Egg 3/4 c Milk 1/3 c Vegetable oil 1 c Finely chopped rhubarb 1/2 c Sliced strawberries Granulated sugar for dusting 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 2/3-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.
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