1-3/4 cups All-purpose flour
3/4 cup Milk
1/2 cup Granulated sugar
1/3 cup Vegetable oil
2 teaspoons Baking powder
1 cup Finely chopped rhubarb
1/2 teaspoon Salt
1/2 cup Sliced strawberries
2 teaspoons Grated orange rind
Granulated sugar for dusting
1 Egg
Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a separate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix.
Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
From NY City’s Best- Rachels Cafe