***Cooking with Betty: Spring Muffins Recipe

written by Betty Lynch

Spring is so refreshing! New life in the countryside and fresh produce starting to produce in the local gardens. Time to start the grill, family picnics and time to get friends together to enjoy this beautiful weather. Cookouts or just relaxing on the family porch, you will need quick and easy recipes to create tasteful memories. I hope you will enjoy this recipe for Spring Muffins.

Spring Muffins Recipe

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb

Topping

6 small fresh strawberries, halved
2 teaspoons sugar

In a large bowl, combine first 4 ingredients.
In another bowl, beat egg, milk and oil until smooth. Stir into the 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 degrees for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.