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- Chimney House B & B, New hampshire
- 1-3/4 cups (425 ml) flour
- 1/2 cup (125 ml) sugar
- 2-1/2 tsp (12.5 ml) baking powder
- dash of salt
- 1 egg, lightly beaten
- 3/4 cup (175 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 1 tsp (5 ml) vanilla
- 1 tsp (5 ml) grated orange peel
- 3/4 diced fresh rhubarb (or stewed or frozen and add 1 tsp (5 ml) strawberry essence to batter)
- 1/2 cup (125 ml) sliced strawberries
- 2 tbsp (30 ml) brown sugar
- 1/4 tsp (1 ml) cinnamon
- Preheat over to 400 degrees (200 C.).
- Grease 2 12-cup muffin tins.
- Sift flour, sugar, baking powder and salt into a large bowl.
- Combine egg, milk, oil, vanilla, and orange peel in small bowl.
- Pour egg mixture into dry ingredients and stir with fork until moistened.
- Fold in rhubarb and sliced strawberries.
- Fill muffin cups 2/3 full.
- For topping, combine brown sugar and cinnamon.
- Sprinkle evenly over batter.
- Bake for 20 to 25 minutes.
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