Jean B's Strawberry Rhubarb Muffins

1 1/2 c  Strawberries;
         - finely chopped (1/4")
  1/2 c  Rhubarb; chopped
  3/4 c  Sugar
    1 c  White flour
  3/4 c  Whole wheat flour
    3 tb Wheat germ; up to 4 tb
  1/2 ts Baking soda
  1/4 ts Nutmeg
  1/4 ts Salt
    2    Eggs; beaten
  1/4 c  Light olive oil
    1 ts Vanilla

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.

Combine strawberries, rhubarb, and 1/2 cup sugar, and let stand
1 hour. Heat oven to 425°F. Combine remaining 1/4 cup sugar, flours,
wheat germ, baking soda, nutmeg, and salt. Beat eggs with oil and add
vanilla and strawberry & rhubarb mixture. Spoon into 12 greased
muffin cups. Bake for 20 minutes or until pick comes out clean. Serve
warm.

Yield: 12 Muffins

Recipe by Jean B.