Strawberry-Rhubarb Muffins

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45 minutes 1 dozen Print RecipeEmail Recipe


1 3⁄4cupall-purpose flour
2 1⁄2teaspoonbaking powder
1 egg (lightly beaten)
1⁄3cupvegetable oil
3⁄4cupfresh rhubarb (minced)
1⁄2cupstrawberries (sliced)
6smallstrawberries (cut in half)
  extra sugar


Heat oven to 400°F.

Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fill well-buttered muffin tins two-thirds full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until Golden, 20 to 25 minutes. Remove from tins; cool on wire racks.

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