Strawberry Rhubarb Muffins
Description
These strawberry rhubarb muffins always turn out tender and moist with the perfect sweet-tart flavor combination. Perfect for potlucks and picnics.
Ingredients
•
1/2 cup melted butter
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1/2 cup orange juice
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1/4 cup brown sugar
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1 egg
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1 1/2 cups finely chopped rhubarb
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1/2 cup chopped fresh strawberries
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2 1/2 cups all-purpose flour
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1/2 cup white sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground ginger
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
2
Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
3
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.
4
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.