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    Touch of Spring Muffins





    Touch of Spring Muffins

    2 cups all-purpose flour
    1/2 cup sugar
    1 TBLS .baking powder
    1/2 tsp. salt
    1 egg
    3/4 cup milk
    1/3 cup veg. oil
    1/2 cup sliced fresh stawberries
    1/2 cup sliced fresh rhubarb

    Topping:
    6 small fresh strawberries, halved
    2 tsp. sugar


    In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into dry ingredients, just until moistened. Fold in berries and rhubarb.

    Fill greased or lined muffin cups 3/4 full, place strawberry half, cut side down, on each. Sprinkle with sugar.

    Bake at 375 for 22-25 min. or until muffins test done. Cool for 5 min before removing from pan. Serve warm, makes 12 muffins.



 

 

 

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