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Breads, Rolls, and Muffins - Touch of Spring Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup fresh sliced strawberries
  • 1/2 cup sliced fresh rhubarb
  • Topping:
  • 6 small strawberries, halved
  • 2 teaspoons sugar

In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In another bowl beat egg, milk, and oil just until smooth. Stir into the dry ingredients just until moistened. Fold in 1/2 cup strawberries and rhubarb.
Fill greased or paper-lined muffin cups 3/4 full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. Bake at 375ยบ for 22-25 minutes or until muffins test done. Cool five minutes before removing from pan to wire rack. Serve warm.
Yield: 1 dozen
Submitted By: Judith Ann Miller
Guthrie, Kentucky
Montgomery Farmers Co-op
Number of Servings: 12
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