| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Vegetables |
|
Muffins, Fruits |
12 |
Muffins |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
ts |
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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