Fresh Strawberry Rhubarb Yogurt Muffins

• 1/4 cups Butter
• 3/4 cups Sugar
• 1/4 cups Vegetable Oil
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 whole Egg
• 1 cup Plain Yogurt
• 1/2 teaspoons Almond Extract
• 3/4 cups Chopped Rhubarb
• 1 cup Chopped Strawberries
• 1/4 cups Brown Sugar For Tops

1. Preheat the oven to 450 degrees F.
2. Place paper muffin liners in your muffin tins (yields 18-20 muffins).
3. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth. Set aside.
4. In a separate bowl, combine the flour, baking soda, baking powder and salt.
5. Add the egg, yogurt and almond extract to the creamed sugar mixture and mix well. Slowly add the dry mixture into the wet mixture. Add the chopped rhubarb and strawberries and lightly mix in.
6. Use a 1/4 cup scoop to scoop the batter into the liners. Sprinkle a little brown sugar on the top of each muffin.
7. Bake for 12-14 minutes until golden on top.
8. Number of servings (yield): 18 -20 muffins

ubc, sugar, ubc, allpurpose, baking soda, baking powder, salt, egg, yogurt, almond extract, rhubarb, strawberries, ubc

Taken from tastykitchen.com/recipes/breads/fresh-strawberry-rhubarb-yogurt-muffins/ (may not work)