Rhubarb Strawberry Muffins

• 1-3/4 cups (425 ml) flour
• 1/2 cup (125 ml) sugar
• 2-1/2 tsp (12.5 ml) baking powder
• dash of salt
• 1 egg, lightly beaten
• 3/4 cup (175 ml) milk
• 1/3 cup (80 ml) vegetable oil
• 1 tsp (5 ml) vanilla
• 1 tsp (5 ml) grated orange peel
• 3/4 diced fresh rhubarb (or stewed or frozen and add 1 tsp (5 ml) strawberry essence to batter)
• 1/2 cup (125 ml) sliced strawberries
• 2 tbsp (30 ml) brown sugar
• 1/4 tsp (1 ml) cinnamon

1. Preheat over to 400 degrees (200 C.).
2. Grease 2 12-cup muffin tins.
3. Sift flour, sugar, baking powder and salt into a large bowl.
4. Combine egg, milk, oil, vanilla, and orange peel in small bowl.
5. Pour egg mixture into dry ingredients and stir with fork until moistened.
6. Fold in rhubarb and sliced strawberries.
7. Fill muffin cups 2/3 full.
8. For topping, combine brown sugar and cinnamon.
9. Sprinkle evenly over batter.
10. Bake for 20 to 25 minutes.

flour, sugar, baking powder, salt, egg, milk, vegetable oil, vanilla, fresh rhubarb, strawberries, brown sugar, cinnamon

Taken from online-cookbook.com/goto/cook/rpage/00097F (may not work)