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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg |
3/4 cup milk |
1/3 cup canola oil |
1/2 cup sliced fresh strawberries |
1/2 cup sliced fresh rhubarb |
topping: |
6 small fresh strawberries, halved |
2 teaspoons sugar |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.
2. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
3. Bake at 375° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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