2 Cup flour
1/2 Cup sugar
1 Tb baking powder
1/2 tsp. salt
1 egg
3/4 Cup milk (Michelle used a little less so the muffins weren't too moist)
1/3 Cup canola oil
1/2 Cup sliced, fresh strawberries
1/2 Cup chopped fresh rhubarb (Michelle used frozen and it worked great)
Topping:
6 small fresh strawberries, halved
2 tsp. sugar
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil until smooth.
- Stir in dry ingredients just until moistened. Fold in strawberries and rhubarb.
- Fill greased or paper lined muffin cups 3/4 full. Place strawberries half, cut upside down on each. Sprinkle with sugar.
- Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.
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