Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/3 cups brown sugar (packed)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • zest from one lemon (about 1 tbsp)
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup sunflower oil
  • 2 tsp vanilla extract
  • 2 cups chopped fresh rhubarb
  • 2 cups chopped fresh strawberries
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup brown sugar (packed)
  • 1/2 tsp cinnamon
  • 1 tbsp cold butter

Instruction

  • Preheat oven to 375°
  • In a large bowl, combine flours, brown sugar, baking powder, baking soda, cinnamon, salt, and lemon zest
  • In another bowl, whisk together eggs, milk & lemon mixture, oil, and vanilla
  • Make a well in the center of the dry ingredients and pour in the egg/milk mixture, stirring with just a few swift strokes to just moisten the ingredients. Don't over mix.
  • Fold in the rhubarb and strawberries
  • Spoon into muffin pans, should fill 18 holes.
  • In a small bowl, put the topping together by combining the nuts, cinnamon, & brown sugar
  • Cut in butter until crumbly
  • Sprinkle topping over each muffin evenly
  • Bake for 25-30 minutes or until tops are golden and a toothpick inserted in the center comes out clean.