1 cup chopped fresh strawberries
1 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons freshly grated lemon zest
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons coarse grain sugar
Heat oven to 375°F. Place paper baking cups into 16 muffin pan cups. Set aside.
Place strawberries and rhubarb into bowl. Sprinkle with 1/4 cup sugar; let stand 15 minutes.
Combine brown sugar and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add fruit mixture and lemon zest. Continue beating just until mixed. Add flour, half & half, baking powder and salt; beat at low speed, scraping bowl often, just until mixed. Spoon into prepared muffin pan cups.
Sprinkle about 1/2 teaspoon coarse grain sugar over each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pans.
Frozen fruit can be substituted for fresh. Do not thaw. Adjust bake time to 15-22 minutes.