These moist strawberry rhubarb muffins have a subtle hint of orange that complements the tang of the rhubarb. Delicious!
Ingredients
- butter: 0.5 cup (melted)
- orange juice: 0.5 cup
- brown sugar: 0.25 cup
- egg: 1 piece
- ½ cups finely chopped rhubarb: 1 piece
- fresh strawberries: 0.5 cup (chopped)
- ½ cups all-purpose flour: 2 piece
- white sugar: 0.5 cup
- baking powder: 2 tsp
- salt: 0.5 tsp
- ground ginger: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
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Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
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Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.
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Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.
