Source:

Chimney House B & B, New hampshire

Serves/Makes:2 dozen

Ingredients

• 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

Preparation

• 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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