Rhubarb Muffins

I adapted this recipe to use rhubarb which has been growing in our garden.  These muffins have a cake like texture and taste great!  As a side note, they come off the paper liners really easily.  I hate when muffins leave half the muffin behind on the liner!

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in rhubarb.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins

Strawberry Muffins

I love strawberries especially when they are fresh from the garden.  I adapted this recipe to use strawberries.  The result is a great tasting fruity muffin.

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3/4 cup chopped strawberries

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in strawberries.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins