Touch of Spring Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/3 cup canola oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
6 small fresh strawberries, halved
2 teaspoons sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
Bake at 375 degrees for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields 1 dozen.
Nutrition per serving (1 muffin): 185 calories, 7 grams fat (1 gram saturated fat), 20 milligrams cholesterol, 212 milligrams sodium, 27 grams carbohydrates, 1 gram fiber, 3 grams protein.