The Black Walnut Guest House

Strawberry Rhubarb Muffins: Breakfast-Brunch

Servings: 6

Prep time:15 min

Ingredients:

• 

  2 cups Flour

• 

  3/4 cup sugar

• 

  1 1/2 teaspoons baking powder

• 

  1/2 teaspoon baking soda

• 

  1 teaspoon salt

• 

  3/4 cup chopped pecans

• 

  1 egg

• 

  1/4 cup vegetable or canola oil

• 

  2 teaspoons grated orange peel

• 

  3/4 cup orange juice

• 

  1 teaspoon vanilla

• 

  1/2 cup rough chop rhubarb

• 

  3/4 cup cut strawberries

Step 1:

Preheat oven to 375.

Step 2:

Chop rhubarb and strawberries into 1/4" - 1/2" pieces. Grate orange peel. Tip: It's best to cut strawberries and rhubarb ahead of time, lay on a plate and freeze. Store in freezer in a bag or tupperware until ready to use.

Step 3:

In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. Set aside.

Step 4:

In a large mixing bowl, combine egg, oil, orange peel, orange juice and vanilla.

Step 5:

Add dry ingredients to this mixture; stir just until moist. Stir in fruit. Fill greased muffin tin full. (8 medium or 6 large) Bake for 25 - 30 minutes