Jean B’s Strawberry-Rhubarb Muffins (11-12)
 These started their lives as strawberry muffins, but last summer (1997)
 after many iterations in search of perfection, they turned into my favorite
 flavor combo!  I consider them my own creation, since the ingredients and
 method have been altered--in some cases, drastically.
 1 ½ c finely chopped strawberries (ca ¼-1/3")
 ½ c chopped rhubarb
 ¾ c sugar
 1 c white flour
 ¾ c whole wheat flour
 3-4 Tbsp wheat germ
 ½ tsp baking soda
 ¼ tsp nutmeg
 ¼ tsp salt
 2 eggs, beaten
 ¼ c light olive oil
 1 tsp vanilla
 Combine strawberries, rhubarb, and ½ c sugar, and let stand 1 hour.  Heat
 oven to 425F.  Combine remaining ¼ c sugar, flours, wheat germ, baking soda,
 nutmeg and salt.  Beat eggs with oil and add vanilla and strawberry-rhubarb
 mixture.  Spoon into 11-12 greased muffin cups (I like them really full).
 Bake ca 20 minutes or til pick comes out clean.  Serve warm.  Jean B. via TNT.