I promised I would give her one more chance. Her, being Jeanne Jones, a woman who people send recipes to, so that she can "lighten" them without losing the taste and flavor. These recipes are featured every Wed. in the local paper. She rewrites the recipes and after this second chance, I am beginning to wonder if anyone bothers to test the recipes she lightens. Maybe the mistake is the fact that they print both the original and the reworked recipe. If you just tried the light one, maybe it wouldn't be so bad. But, I like doing taste tests with both the recipes and after this second chance, I don't think I will try it again. A couple of months ago, I tried a reworked pumpkin dessert, making the original as well, and no one could the light version. Same deal herem except the low-fat muffins were edible (and enjoyed by some). The orginal recipe produced a great looking and tasting muffin, the low-fat was gray (I couldn't stand to post a picture) and I could definitely tell a difference in the batter. I say if you are going to have a treat, have a good one!
1 cup strawberries, chopped
2. In a small bowl, combine the strawberries, rhubarb and sugar. Let stand for 5 minutes, then stir again.
3. Combine the flours, baking soda, baking powder and salt. Set aside.
4. In a large bowl, lightly beat the egg. Beat in the buttermilk, vanilla and oil. Add the strawberry mixture and mix well.
5. Pour the flour mixture in and stir just until moistened. Fill the muffin cups about 3/4 full. Combine the cinnamon and sugar, and sprinkle the tops of the muffins. Bake 15 to 18 minutes, testing by lightly pressing on the top of the muffin; if it springs back, it's done. Makes 16 muffins.