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Rhubarb Strawberry Muffins
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Chimney House B & B, New hampshire

Serves/Makes:2 dozen

  • 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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