A simple strawberry rhubarb muffin recipe that's perfect for spring and early summer breakfasts.
Chop strawberries and the stalks of of rhubarb. Mix with white sugar and set aside.
Mix dry ingredients in a bowl - white and wheat flour, brown sugar, baking soda, and salt.
Mix the wet ingredients in a mixer on low - eggs, vanilla, applesauce, and oil.
Add the dry ingredients slowly in batches, mixing only to combine. Stir in the chopped strawberries + rhubarb + sugar mixture.
Add batter to a greased muffin tin and top each muffins with 1/2 teaspoon chopped pecans and one strawberry slice.
Bake at 350 degrees for 18-20 minutes, until a knife comes out clean.