rhubarb strawberry muffins

This spring our very generous neighbor brought a huge bundle of rhubarb (my mom said it could be my wedding bouquet, hehe ;), which my dad promptly made into Rhubarb Crumble. Then I decided that I’d make some muffins with the left over, and here is the recipe!! This was my very first attempt with this recipe, and I changed it (just like I always do!) but they turned out so well for an experiment! My dad actually came into the breakfast table as he was getting ready for work (armed with a bag) and said "This is a ROBBERY!!"... he must've liked them!!

Rhubarb Strawberry Muffins

In a large bowl, add and combine well:

2 eggs

3/4 c. honey

1/4 c. oil

1/2 c. plain yogurt

1 t. vanilla

1 3/4 c. chopped fresh rhubarb (remember to only use the stalks, the leaves are poisonous!)

1/4 c. chopped frozen strawberries (I might add more, as you only OCCASIONALY found one!)

In a smaller bowl, combine well:

2 c. flour (1 1/2 c. ww, 1/2 c. mixed)

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 t. cinnamon

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 375 degrees for about 15 minutes. Remove from pan and cool on rack.