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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Strawberry and rhubarb-great combination. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg |
3/4 cup milk |
1/3 cup vegetable oil |
1/2 cup sliced fresh strawberries |
1/2 cup sliced fresh rhubarb |
6 small fresh strawberries, halved |
2 teaspoons sugar |
Directions:
1. In a large bowl, combine first 4 ingredients.
2. In another bowl, beat egg, milk and oil until smooth.
3. Stir into the dry ingredients just until moistened.
4. Fold in strawberries and rhubarb.
5. Fill greased or paper-lined muffin cups three-fourths full.
6. Place a strawberry half, cut side down, on each.
7. Sprinkle with sugar.
8. Bake at 375 degrees for 22-25 minutes or until muffins test done.
9. Cool for 5 minutes before removing from pan to a wire rack.
10. Serve warm.
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