Strawberry Rhubarb Muffins

• 1 cup chopped fresh strawberries
• 1 cup chopped fresh rhubarb
• 1/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 6 tablespoons Land O Lakes Butter, softened
• 2 Land O Lakes Eggs
• 2 teaspoons freshly grated lemon zest
• 2 1/4 cups all-purpose flour
• 1 cup Land O Lakes Half & Half
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons coarse grain sugar

1. Heat oven to 375F.
2. Place paper baking cups into 16 muffin pan cups.
3. Set aside.
4. Place strawberries and rhubarb into bowl.
5. Sprinkle with 1/4 cup sugar; let stand 15 minutes.
6. Combine brown sugar and butter in bowl; beat at medium speed until well mixed.
7. Add eggs; continue beating until well mixed.
8. Add fruit mixture and lemon zest.
9. Continue beating just until mixed.
10. Add flour, half & half, baking powder and salt; beat at low speed, scraping bowl often, just until mixed.
11. Spoon into prepared muffin pan cups.
12. Sprinkle about 1/2 teaspoon coarse grain sugar over each muffin.
13. Bake 20-25 minutes or until lightly browned.
14. Cool 5 minutes; remove from pans.

fresh strawberries, fresh rhubarb, sugar, brown sugar, butter, eggs, freshly grated lemon zest, flour, baking powder, salt, coarse grain sugar

Taken from www.landolakes.com/recipe/3526/strawberry-rhubarb-muffins (may not work)