Strawberry & Rhubarb 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.