Strawberry and Rhubarb Muffins

  • 1 3/4 c All-purpose flour
  • 3/4 c Milk
  • 1/2 c Granulated sugar
  • 1/3 c Vegetable oil
  • 2 teaspoon Baking powder
  • 1 c Finely chopped rhubarb
  • 1/2 teaspoon Salt
  • 1/2 c Sliced strawberries
  • 2 teaspoon Grated orange rind
  • Granulated sugar for dusting
  • 1 Egg

Recipe Info
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Contributor: admin



Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a separate 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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