1 3/4 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 tsp grated orange rind
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup finely chopped rhubarb
1/2 cup sliced strawberries
1 granulated sugar for dusting
A Recipe for
Strawberry & Rhubarb Muffins
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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This Recipe for Strawberry & Rhubarb Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Strawberry & Rhubarb Muffins from the recipe cookbook of Recipes-to-go (Bread)
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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Preheat the oven to 400 F. In a large bowl, combine the flour, sugar,
baking powder, salt and orange rind. In a seperate 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.
Serves: 12
Strawberry & Rhubarb Muffins Recipe brought to you by Recipes To-Go