"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
2 cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup oil 1/2 cup sliced fresh strawberries 1/2 cup sliced fresh rhubarb for topping 6 small fresh strawberries, halved 2 teaspoons sugar
Combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each.* Sprinkle with sugar. Bake at 375° for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm and enjoy!
I was looking forward to trying these muffins with the "mysterious to me" rhubarb - I've never cooked with it. ;-) Unfortunately, my grocery didn't have any this morning and the produce man said another local grocery was out as well. So, I went ahead and made them with just the strawberries. I will be keeping my eye out for rhubarb, and planning to make them again when I find some! :-)
*I completely forgot to save some strawberry halves during my zealous strawberry chopping, so I skipped this part! I still sprinkled some sugar on top to give them a "bakery" appearance. :-)