Strawberry
By Yankee Magazine|Sep 22 2011|
Yield
12 muffins
Total Time
20 minutes
For the muffins:
Ingredients
1-3/4 cups all-purpose flour
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon table salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup diced fresh rhubarb
1/2 cup sliced strawberries
Instructions
Preheat oven to 375°. Line the cups of a muffin pan with paper liners (or grease them) and set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
In a medium-size bowl, stir together egg, milk, oil, vanilla, and cinnamon.
Add wet ingredients to dry ingredients and stir with a fork until just moistened.
Fold in rhubarb and strawberries.
Fill muffin cups two-thirds full.
For the topping:
Ingredients
2 tablespoons firmly packed light-brown sugar
1/4 teaspoon ground cinnamon
3 small strawberries, thinly sliced
Instructions
Combine brown sugar and cinnamon and sprinkle over batter; gently place a strawberry slice on top of each muffin.
Bake until golden brown, 20—25 minutes. Remove from tin and cool on a wire rack.
