A fun and easy recipe from the garden

Greetings all!

I hope you are all having an enjoyable summer so far. For those of you who have not had the chance to visit the exhibit, there is always something exciting going on here for the whole family, check it out! 

One of the plants featured at the garden is strawberries. This week we have a recipe for strawberry rhubarb muffins  from the Minnesota Homegrown Cookbook.

Strawberry Rhubarb Muffins

Ingredients:

1 3/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, slightly beaten

1/4 cup plain yogurt

1/2 cup vegetable oil

1/2 teaspoon vanilla

1/4 cup diced fresh rhubarb

1 cup chopped fresh strawberries

Directions: Preheat oven to 400°. In a large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, combine egg, yogurt, oil, and vanilla. Stir the egg mixture into the flour mixture until all ingredients are moistened. Fold rhubarb and strawberries into batter. Then, divide the batter between 12 greased muffin cups. Sprinkle the muffin tops generously with sugar. Bake in preheated oven at 400° for 20 to 25 minutes or until golden brown.

Enjoy!

Let us know what you think of the muffins.