Spring means that a lot of tasty fruits and vegetables are finally in season, including one of my favorites, rhubarb. Although I’m definitely a fan of the classic combination of rhubarb and strawberries, I also like the lesser-known pairing of rhubarb with lemon. Though lemon and rhubarb are both tart, there’s juuuust enough sugar in this recipe to balance things out. And I added in a little whole wheat, so I can justify eating these for breakfast.

Rhubarb Lemon Muffins

Recipe adapted from here.

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup plus 2 teaspoons sugar, divided
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 eggs
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon grated lemon peel
1-3/4 cups sliced fresh or frozen rhubarb

Add the flour, 1 cup sugar, baking powder, salt and ginger to a large bowl and stir to combine. In a small bowl, whisk together the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.

Line muffin cups with paper liners, or spray with non-stick baking spray. Fill muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen muffins.