Muffins: Strawberry Rhubarb Muffins

1 3/4 c. flour

1/2 c. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1 egg, lightly beaten

3/4 c. milk

1/3 c. vegetable oil

3/4 c. minced rhubarb

1/2 c. strawberries, sliced

6 sm. strawberries, halved

Sugar

Combine sugar, flour, baking powder and salt in large bowl.  Combine egg, milk and oil in small bowl; stir into flour mixture with fork until just moistened.  Fold rhubarb and berries into batter.  Fill muffins tins 2/3 full and press strawberry half gently into top and sprinkle with sugar.  Bake at 400 for 20 to 25 minutes.  Yields 12 muffins.

Mrs. Stanley (Grace) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987