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 %|
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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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What would you serve with this? Link in another recipe
GoodCooker12Tasty. I would add more strawberries next time. Used apple sauce in place of the oil.4y ago
Lauralou252Very yummy!5y ago
AmeranskiNo egg, so added another half tsp baking powder and probably added too much fruit, but I thought they were awesome! Oh, and I used whole wheat flour.5y ago