Strawberry Rhubarb Muffins

I realize I have a problem. (Admitting is the first step, right?) I get so excited (sort of like this kid) for the first signs of local foods that I overdo it. Thus, I currently have a fridge full of rhubarb, two dozen eggs from the first farmers' market of the season, and proceeded to spend a small fortune on asparagus when I discovered it being sold at a gas station in Vermont.

So while frantically searching for a way to use up some rhubarb to make room in the refrigerator for more necessary staples (vegetables, milk, etc.) I came up with this: Strawberry Rhubarb Muffins. When in doubt, make rhuberry crisp. And when you've had enough of that, make muffins. These muffins are so good that you'll notice I couldn't help myself and ate one of the muffin tops while taking these photos.

Strawberry Rhubarb Muffins

(adapted from Deborah Madison's Vegetarian Cooking for Everyone)

makes 18 muffins

2 1/2 cups whole-wheat pastry flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

2 eggs

1 1/3 cup buttermilk

1/3 cup oil

1 1/2 tsp vanilla extract

1 cup rhubarb, finely diced

1 cup strawberries, finely diced

1 Tbsp flour

1 tsp lemon zest

Preheat oven to 375 degrees. Mix dry ingredients in one bowl. In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Combine with a few strokes, making sure there aren't pockets of flour at the bottom. In another bowl, milk strawberries, rhubarb, flour and lemon zest. Combine with other ingredients and make sure fruit is evenly distributed in batter. Scoop batter into paper muffin holders and bake for 25 minutes or until browned.

Question of the Day: What are you favorite type of muffins?