Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

American, Dessert
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3/4 cup minced, fresh rhubarb
  • 1/2 cup sliced strawberries
  • 6 small strawberries, cut in half
  • Combine flour, sugar, baking powder and salt in large bowl. Combine egg, milk and oil in small bowl, stir into flour mixture with fork until just moistened. Fold rhubarb and sliced strawberries into batter. Fill well-greased muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin; sprinkle tops generously with sugar. Bake at 400 degrees for 20-25 minutes until golden.

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