Strawberry-Rhubarb Muffins

My kids devoured "strawberry muffins," as I call them (why mention the rhubarb if you don't have to) and took seconds. That makes them a great way to use up the rhubarb you're growing, and introduce the kids to an unfamiliar food. You can always tell them about the rhubarb later.

These come together quickly, requiring perhaps 10 minutes to assemble plus time to bake.

Fat-Free Strawberry-Rhubarb Muffins

1 3/4 c. flour
2 1/2 t. baking powder
1/4 sugar
3/4 t. salt
1 egg, beaten
3/4 c. milk
1/3 c. applesauce
3/4 c. minced rhubarb
1 c. thinly sliced strawberries, plus more slices for garnish
1/2 t. vanilla

Preheat oven to 400 deg. Mix dry ingredients in one bowl. Combine egg, milk, and applesauce or oil in a larger bowl. Add vanilla, strawberries, rhubarb. Fold in dry ingredients. Pour into greased muffin tins, decorate with extra strawberry slices, and bake @ 400 for 20 minutes.