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In the area in which I live strawberries and rhubarb are both harvested at the same time, so I like to combine them, and bake goods with both these nutritious choices!
Take a look at the picture of these muffins, aren't they attractive?
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup oil
1/2 cup rhubarb, chopped (fresh)
1/2 cup strawberries, sliced (fresh)
FOR THE TOPPING
6 small strawberries, cut in half
In a large bowl, combine the flour, the 1/2 cup sugar, the baking powder and the salt.
In a smaller bowl, combine the milk, the oil and the egg, and mix well with a fork.
Add the above (wet) ingredients to the dry mixture and stir just until the dry ingredients are moistened.
Stir in the rhubarb and the 1/2 cup of strawberries.
Fill paper lined muffin cups about 3/4 full.
Top each muffin (batter) with a strawberry half, and sprinkle lightly with sugar.
Bake at 400° F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Makes approximately 12 muffins.
Enjoy this Strawberry Rhubarb Muffin Recipe!
I Love to collect beautiful pedestal cake and pastry stands of different shapes and sizes.
I am especially fond of the cake stands that include a ribbon weaved around the outside edges.
This allows me to change the colour of the ribbon whenever I choose to do so.
This is especially fun when I am baking for a special occasion and want to use theme colours.
Check out my collection of cake stands at my other website, Raspberry-depot.com:
GO to ♥ Beautiful Cake and Pastry Stands
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