Rhubarb Strawberry Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Wash the rhubarb and strawberries and cut both into small cubes.

In a bowl, mix the flour, baking powder and a pinch of salt, then toss the rhubarb and strawberry cubes in this mixture.

In a second bowl, whisk the egg, sugar, oil and milk briefly until slightly frothy.

Quickly fold the flour-and-fruit mixture into the wet ingredients, just until a batter forms.

Spoon the batter into the cases, about two-thirds full in each, and place the tray in the preheated oven.

Bake the muffins for about 30 minutes until they are golden.

Let the muffins rest in the tray for 5 minutes, then remove them from the cases and cool completely on a wire rack.

Serve the muffins as desired with vanilla sauce.