Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a seperate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix. Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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|Serving Size: 1 Muffin (55g)|
|Recipe Makes: 12|
|Calories from Fat: 42 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 17.9mg||6 %|
|Sodium 300mg||10 %|
|Potassium 77.8mg||2 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 20.5g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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