TOUCH OF SPRING MUFFINS

Touch of Spring Muffins image

Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

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Ingredients

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 canola oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
TOPPING:
6 small fresh strawberries, halved
2 teaspoons sugar

Steps:

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° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.