Ingredients
125 g melted butter
120 ml orange juice
60 g brown sugar
1 egg
225 g finely chopped rhubarb
120 g chopped fresh strawberries
310 g all-purpose flour
100 g white sugar
2 tsp baking powder
3 g salt
0.5 g ground ginger
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 12-cup muffin pan or line with paper cups.
Step 2
In a bowl, use an electric mixer to beat together the melted butter, orange juice, brown sugar, and egg. Stir in the rhubarb and strawberries.
Step 3
In another bowl, combine the flour, white sugar, baking powder, salt, and ginger. Pour into the egg mixture and stir until just combined and the batter is stiff. Spoon the batter into the prepared cups, filling them almost to the top.
Step 4
Bake in the preheated oven for 25 to 30 minutes, or until the muffin tops spring back when lightly pressed. Allow the muffins to cool in the pan for at least 10 minutes before removing them.