These deliciously moist rhubarb muffins are packed with ... a sensitivity to regular flour can enjoy these muffins when made with kamut flour. Sugar: I use a combination of both white and brown ...

Stirthis just enough to evenly distribute the rhubarb bits throughout the batter. Fill your cups generously, 3/4's full or a bit more. Add yoursparkle sugar to the top and them pop them in the oven.

then fold in the diced strawberries and rhubarb and the grated lemon zest. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes ...