Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

 

Prep Time:    10     Cook Time: 25    Yield: 12 Muffins

Source: Tinkskitchen.com

 

 

Ingredients

 

• 1 3/4 c. all-purpose flour
• 1/2 c. sugar
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg (lightly beaten)
• 3/4 c. milk
• 1/3 c. vegetable oil
• 3/4 c. minced fresh rhubarb
• 1/2 c. sliced strawberries
• Sugar for dusting tops

 

Directions

 

1. Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl.
    
2. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened.
    
3. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter.
    
4. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks.

 

You can use either fresh or frozen rhubarb and strawberries

 

 

---

Notes:

Dec 29, 2011

 

 

 

 

All Photographs are Copyrighted to Tink's Kitchen