Ingredients
2 cups all-purpose flour1/2 cup sugar1 tablespoon baking powder1/2 teaspoon salt1 egg3/4 cup milk1/3 cup canola oil1/2 cup sliced fresh strawberries1/2 cup sliced fresh rhubarbTOPPING:6 small fresh strawberries, halved2 teaspoons sugar
Preparation
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.
