Strawberry Rhubarb Muffins

Ingredients

• 0.5 cups melted butter
• 0.5 cups orange juice
• 0.25 cups brown sugar
• 1 large egg
• 1.5 cups finely chopped rhubarb
• 0.5 cups chopped fresh strawberries
• 2.5 cups all-purpose flour
• 0.5 cups white sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground ginger

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.

2. 2

   Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.

3. 3

   Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.

4. 4

   Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.