Strawberry Rhubarb muffins

With all the strawberries that we picked yesterday I made Strawberry Rhubarb muffins.  Now when I make them again I WILL use liners.  They are a very moist muffin and pretty much refused to be removed from the pan without falling to pieces.

Strawberry Rhubarb muffin

Yield 12

2 Cups flour
2 tsp. Baking Powder
1/4 tsp Salt
1/2 Cup butter softened
1 Cup Sugar
2 Eggs
3/4 cup Milk
1 cup strawberries sliced
1/2 cup Rhubarb

Sift together flour, baking powder and salt. In a seperate bowl cream butter and sugar until fluffy. Add eggs one at a time. Slowly add milk.  Make well in dry ingredients and quickly add the wet mixture.  DO NOT OVER STIR/MIX.  Add strawberries and rhubarb.  Stir to combine.  Pour into muffin tins and bake at 375 for 25-30 min.  Make sure you poke where the rhubarb is to make sure you do not end up with any raw sections.  USE MUFFIN LINERS!!!!

ENJOY