Friday, May 07, 2010

Strawberry-Rhubarb Muffins

1 cup white flour
3/4 wheat flour [we just used all-purpose for all]
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
3/4 cup chopped rhubarb
3/4 cup sliced strawberries
1 tablespoon orange zest
2 tablespoons freshly-squeezed orange juice
1 egg, slightly beaten
1/2 cup milk
1/2 cup plain yogurt [we used strawberry & vanilla]
2 tablespoons canola/vegetable oil

Preheat oven to 350º. Mix the dry ingredients together in a large bowl. Combine egg, milk, yogurt & oil in a small bowl. Stir them into the dry ingredients until just moistened. Fold in rhubarb, strawberries, orange juice and zest. Pour batter into greased muffin tins. Sprinkle tops with white or raw sugar. Bake 20-25 minutes until golden brown.