2-1/4 cups of Jubilee Muffin Mix (2-1/4 cups Red Fife Flour, 1-1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda)
1/4 tsp ground ginger
1 cup of chopped fresh or frozen strawberries
1 cup of fresh or frozen rhubarb diced 1/4"
1/3 cup of melted and cooled butter or oil
1/2 cup maple syrup
1 tsp vanilla
1 cup plain yogurt (you can use flavoured yogurt if that's all you have)
1 tsp of lemon zest
Preheat oven to 400 F. Grease muffin pan. In a large bowl combine the muffin mix, ginger, strawberries and rhubarb. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 12-15 more minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.