Strawberry Rhubarb Spring Muffins

Last weekend our family drove out to a local berry farm and picked what appeared to be the last strawberries of the season.  It was so much fun showing our son the berries growing on the plants and and letting him taste a few (don't tell anyone!) that I picked for him.  He had a great time!  With a tractor ride to the field, fresh juicy strawberries warm from the sun,  and this place even had goats to feed...who wouldn't enjoy themselves!

It took me a while to clean all these juicy morsels of sweet strawberry goodness, but once that was done I decided to make some yummy muffins with them.  I love the combo of rhubarb and strawberry...the tartness from the rhubarb mixed with the sweetness from the strawberries...it really is a perfect match!  I found this recipe on "Taste of Home" and tweaked it a little to make it perfect for me.  I used 1 1/4 white flour and 1 1/2 whole wheat flour, which resulted in me needing to add a splash more milk to make the batter come together nicely.  I didn't have buttermilk on hand, so I squeezed half a lemon into regular milk instead.  Also...and I must admit this occurred completely by accident, as I forgot!  ...I didn't add the sugary nut topping on my muffins.  I'm always looking for healthy muffin recipes and although I didn't mess around with the oil or the sugar in this recipe, these muffins taste amazing!  And they're not that unhealthy.

The perfect spring time muffin.  Enjoy!