Recipe from the Mitchells –

This recipe uses two ingredients from our latest basket; it is from

3 cups flour
¾ cup white sugar
3¼ tsps baking powder

3 eggs
¾ cup milk
¼ cup oil
¼ 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 ¾ full
Sprinkle with sugar and nuts if desired
Bake 425 degrees for 20 minutes
Makes 24 muffins