Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::12
Yield::12 muffins
Ingredients
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½ cup melted butter
½ cup orange juice
¼ cup brown sugar
1 large egg
1 ½ cups finely chopped rhubarb
½ cup chopped fresh strawberries
2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
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.
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.
Cook’s Note
You can use light oil instead of melted butter, or a combination of the 2 to make ½ cup.
You can substitute 1/2 cup blueberries for strawberries, if desired.
The batter can also be cooked in eight 2 ½ x3 ½-inch mini loaf pans. Perfect for food gifts.