Strawberry Rhubarb Muffins

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup of whole weat flour
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup cooking oil
• 1 cup of chopped fresh strawberries
• 1 cup of chopped frech rhubarb
• TOPPING
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar

1. Measure the first 5 ingredients into a large bowl. Stir. Make a well in the centre.
2. Combine the next 3 ingredients into a medium bowl. Add it to the well.
3. Add strawberries and rhubarb. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
4. TOPPING: Combine cinnamon and brown sugar in smaal cup. Sprinkle on batter. Bake in 375 F (190 C) oven for 18 to 20 minutes until wooden pick insereted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.

flour, brown sugar, whole weat flour, baking soda, salt, egg, buttermilk, cooking oil, fresh strawberries, frech rhubarb, topping, ground cinnamon, brown sugar

Taken from www.food.com/recipe/strawberry-rhubarb-muffins-414107 (may not work)