Strawberry Rhubarb Muffins
These moist strawberry rhubarb muffins have a subtle hint of orange that complements the tang of the rhubarb. Delicious! 
melted butter
½
cup
orange juice
½
cup
brown sugar
¼
cup
egg
1
large
finely chopped rhubarb
1 ½
cups
chopped fresh strawberries
½
cup
all-purpose flour
2 ½
cups
white sugar
½
cup
baking powder
2
teaspoons
salt
½
teaspoon
ground ginger
¼
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
  Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
  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.
  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.
