Strawberry Rhubarb Muffins

Submitted by Michelle Tolman

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

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil until smooth.
2. Stir in dry ingredients just until moistened. Fold in strawberries and rhubarb.
3. Fill greased or paper lined muffin cups 3/4 full. Place strawberries half, cut upside down on each. Sprinkle with sugar.
4. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.

Makes 1 dozen

Printable Version