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Strawberry Rhubarb Muffins

3 cups flour
3/4 cup white sugar
3 1/4 tsps baking powder

3 eggs
3/4 cup milk
1/4 cup oil
1/4 cup sour cream

2 cups chopped rhubarb
1 cup chopped strawberries
(if using frozen strawberries be sure to thaw and drain)

Sift dry ingredients
Beat eggs, milk, oil and sour cream – blend with dry ingredients
Add rhubarb and strawberries

Line muffin pan with paper muffin cups
Fill 3/4 full
Sprinkle with sugar and nuts if desired
Bake 425 degrees for 20 minutes
Makes 24 muffins