Title: Strawberry & Rhubarb Muffins
Categories: Muffins Nets
Yield: 12 Muffins

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

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. Source: Fast & Fresh by Lucy Waverman

From the collection of Karen Deck

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