By Chef Tom Fraker
3/4 cup Milk
1/3 cup Canola Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Ground Cinnamon divided
1 3/4 cups All-Purpose Flour
1/2 cup Granulated Sugar
2 1/2 teaspoons Baking Powder
3/4 cup Rhubarb minced
1/2 cup Dried Strawberries chopped
2 tablespoons Brown Sugar
Preheat oven to 400º.
In a large bowl, combine the first four ingredients and 1/2 teaspoon of the cinnamon and set aside.
In another bowl, combine the flour, sugar and baking powder. Slowly add the dry ingredients to the wet while whisking constantly.
Mix thoroughly making sure that there are no dry clumps in the batter.
Fold in the fruit.
Place 12 paper muffin cups in a muffin pan and spray the cups, lightly, with cooking spray (such as Pam).
Fill each cup about 2/3 with the batter. Mix the rest of the cinnamon and the brown sugar together.
Sprinkle the sugar mixture over each muffin and place in the oven.
Bake for about 20 minutes or until a tooth pick inserted in the center of the muffin comes out dry.
I like to serve these muffins for brunch with a nice hot cup of coffee.