Rhubarb Strawberry Muffins Formerly Known as Touch of Spring

I found the original recipe for these at the "Taste of Home" web page where they are titled "Touch of Spring". The muffins turned out very nicely, however I had to tweak the recipe a bit by adding orange zest, orange juice, orange flower water, and sanding sugar as well as changing some of the directions. They are delightful and will be part of my Mother's Day bread basket.

Rhubarb Strawberry Muffins

2 cups of all purpose flour

3/4 cup sliced rhubarb

1/2 cup sliced strawberries

3/4 cup sugar-divided


1 tablespoon baking powder


1/2 teaspoon salt


1 egg


3/4 cup milk


zest and juice of 1 orange


1 tablespoon orange flower water





topping


12 strawberry slices


12 rhubarb slices


2 tablespoons sanding sugar

Directions

Preheat the oven to 375 degrees.

In one bowl, combine the flour and baking powder. In another bowl beat the eggs with 1/2 cup sugar, salt, milk, oil, zest, juice, and orange flower water. Toss the rhubarb and strawberry slices with 1/4 cup sugar. Combine the flour mixture, the egg mixture, and fruit and mix until moistened. Fill greased or paper lined muffin tins 3/4 full, top each muffin with a slice of strawberry and rhubarb, sprinkle with the sanding sugar and bake at 375 degrees for 20 to 25 minutes. Cool slightly before serving.