Strawberry And Rhubarb Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Vegetables | Fruits, Muffins | 12 | Muffins | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/2 | c | Granulated sugar |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | t | 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 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 16.7mg
Sodium: 192.2mg
Potassium: 87.6mg
Carbohydrates: 24.4g
Fiber: <1g
Sugar: 9.8g
Protein: 3g