Strawberry Rhubarb Muffins

I am trying to be a frugal cook and use whatever we've got around the house before we leave. Thankfully, it hasn't gotten down to "Writer's Rice" (that awful mixture of rice and whatever else is in the pantry I oft conusmed in grad school). Instead, I was lucky enough to be "forced" to use up some frozen rhubarb from my grandmother's garden and some strawberries that were verging on overripe. And then there was all the flour in the pantry . . . a great smell to fill the house with on a rainy Sunday afternoon.

I took a muffin recipe and adapted it a little. Here it is for your baking pleasure:

1 and 3/4 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
pinch nutmeg
pinch allspice
1/2 tsp. cinnamon
1 tsp. grated orange zest
1 egg
3/4 c. milk
1/3 c. vegetable oil
1 c. finely chopped rhubarb
1/2 c. diced strawberries

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, salt, spices, and orange rind. In a separate bowl, beat together egg, milk, and oil. Combine wet and dry ingredients. Gently stir in rhubarb and strawberries.

Grease 12 muffin cups and fill 2/3 of each cup with batter. Bake for 20-25 minutes or until toothpick comes out clean. Allow to cool on a rack before removing muffins from pan. Makes 12 muffins.