Recipe: Strawberry-Rhubarb Muffins

Strawberry & Rhubarb Muffins

Yield: 12 muffins

1 3/4 cups All-purpose flour
1/2 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
2 teaspoons Grated orange rind
1 Egg
3/4 cup Milk
1/3 cup Vegetable oil
1 cup Finely chopped rhubarb
1/2 cup 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 separate 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 center of a muffin comes out clean.