Categories: Muffins, Fruits
      Yield: 12 muffins
 
  1 3/4 c  All-purpose flour
    1/2 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Salt
      2 ts Grated orange rind
      1    Egg
    3/4 c  Milk
    1/3 c  Vegetable oil
      1 c  Finely chopped rhubarb
    1/2 c  Sliced strawberries
           Granulated sugar for dusting
 
   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.