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Joan's Strawberry Rhubarb Muffins

From THE ELLERY HOUSE
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1 3/4 cup flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup buttermilk (milk can be substituted)
1/3 cup canola oil
1/2 teaspoon pure vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup diced fresh strawberries ( or raspberries, fresh or frozen)
1/2 cup powdered sugar icing (recipe at right)

Confectioners’ Sugar Icing
1 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
2-3 tablespoons half-and-half

In a small mixing bowl, add vanilla to confectioners’ sugar and stir in half-and-half until desired consistency is reached.

Yield: 1/2 cup

In a large bowl, stir together flour, sugar, baking powder and salt. In a small bowl, beat together until well mixed, the egg, buttermilk (milk), oil and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and strawberries or raspberries into batter. Divide the batter between 12 greased muffin cups. Bake in 400-degree oven for 20-25 minutes or until golden brown. Drizzle tops generously with confectioners’ sugar icing after baking.

Yield: 12 muffins
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