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SERVES:
Makes 12 muffins

INGREDIENTS:

• 1 buttered 12-cup muffin pan
• 1 cup 1/4-inch diced fresh strawberries


• 1 cup 1/4-inch diced rhubarb


• 1/4 cup all-purpose flour
• 1 3/4 cups all-purpose flour


• 1/2 cup loosely packed light brown sugar


• 1/2 cup quick cooking oats


• 2 tsp baking powder


• 1/2 tsp salt


• 1/4 tsp ground cinnamon


• 1/4 tsp ground ginger


• 1 cup milk


• 1 large egg


• 3 Tbs vegetable oil
• White sugar for topping muffins before cooking (1/4-1/2 tsp per muffin)

PROCEDURE:

Preheat the oven to 400 degrees and generously butter one 12-cup muffin pan.
Combine the diced strawberries and rhubarb in a mixing bowl with 1/4 cup all-purpose flour and toss to coat.....that will help absorb some of the moisture as the muffins are baking later on.

Use another, larger mixing bowl to combine 1 3/4 cup all-purpose flour with 1/2 cup loosely packed light brown sugar, 1/2 cup quick cooking oats, 2 tsp baking powder, 1/2 tsp salt and 1/4 tsp each ground cinnamon and ground ginger and mix it up.

Make sure there aren't any lumps of light brown sugar in that and then whisk together 1 cup of milk with 1 large egg and 3 Tbs of vegetable oil and add that to the dry mixture and fold it in until it is just combined....add the strawberries and rhubarb and gently fold those in until they're just combined.

Divide that into the prepared muffin pan, top each muffin with a sprinkling of white sugar and place the pan on the center rack of the preheated oven.

They'll take just about 18-20 minutes to bake....use a toothpick to check them for doneness.

HINTS:

As soon as they're cool enough to handle, take them out of the pan and cool on a cooling rack.