These delightful muffins blend the tartness of rhubarb with the sweetness of strawberries, all elevated by a hint of orange and ginger, perfect for a snack or a sweet breakfast treat.
Ingredients
1/2 cup butter
1/4 cup orange juice
3/4 cup brown sugar
1 large egg
1 cup rhubarb
1 cup strawberries
2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
Method
Preheat your oven to 350°F (175°C) and prepare a muffin tin with 12 cups by either greasing it or lining it with paper liners.
In a large bowl, combine melted butter, fresh orange juice, brown sugar, and a beaten egg using an electric mixer until well blended. Carefully fold in the diced rhubarb and sliced strawberries.
In a separate bowl, whisk together flour, granulated sugar, baking powder, salt, and ground ginger. Slowly incorporate this dry mix into the wet ingredients, stirring until just combined to form a thick batter.
Spoon the batter into the muffin cups, filling each one almost to the top.
Bake in the preheated oven for 25 to 30 minutes, or until the tops are springy to the touch. Let them cool in the tin for at least 10 minutes before moving to a wire rack.
