Rhubarb and Strawberry Corn Muffins

Seeing both rhubarb and strawberries in your garden or grown locally and sold in your grocery store, signals the arrival of spring.  Which is even more welcome than usual this year after the unseasonably cold winter we just had.

2 cups whole wheat flour
1/2 cup corn meal
1/2 cup white flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

1 cup Greek yogurt 0% fat (plain or vanilla)
1/2 cup 1% milk
1 tsp vanilla extract
2 eggs
1/4 cup honey
1/2 cup olive oil

1/2 - 1 cup chopped rhubarb
1/2 cup chopped strawberries

Whisk together the dry ingredients in a large bowl and set aside.
In a separate bowl mix the yogurt, milk and vanilla together. I used 1/2 cup plain and 1/2 cup vanilla yogurt. If using only plain yogurt you might want to increase your sweetener a bit. 
Beat the eggs and add to the yogurt mix and whisk in the honey and olive oil until well incorporated.
Add the wet ingredients to the dry just until it comes together. Fold in the fruit.

Bake at 400 F for 18 minutes. Reduce to 375 F for 4-5 minutes more.

Makes 18 muffins
A little crunchy on the outside and tender and moist on the inside.

Enjoy them with a pat of butter and a cup of tea out on the deck.  Go on....get out and soak up the sun!