Ginger Rhubarb Muffins

1 1/4 cups flour

1 cup wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup fresh ginger, grated

3/4 cup sugar

1 cup yogurt

1/2 cup buttermilk

1/3 cup oil

1 egg

1 1/2 cups fresh rhubarb, diced

Preheat oven to 400ºF. Line muffin pan with paper liners.

In large bowl, mix together the flours, baking soda, baking powder, salt and grated ginger.

In separate bowl, whisk together the sugar, yogurt, buttermilk, oil and egg. Stir in the rhubarb, and then the flour mixture; be careful not to overmix.

Fill muffin cups 3/4 full. Bake approximately 15 minutes, or until toothpick inserted into center comes out clean.

Makes 12 muffins.