Ingredients
1 ½ cups all- purpose flour
1 cup whole wheat flour
1 cup brown sugar, packed
1 ¼ tsp baking powder
½ tsp salt
1 tsp cinnamon
4 tbsp milled flax seed
½ cup non- hydrogenated margarine
1 egg
1 cup buttermilk
1 ¼ cup chopped rhubarb
¾ cup strawberries

Topping:
¼ cup brown sugar
½ tsp cinnamon
1 tbsp whole flax seed

Directions
Combine first 4 ingredients. Combine remaining ingredients in a large mixing bowl. Mix completely so all ingredients are moistened. Line muffin cups with paper liner. Spoon into 18 muffin cups. Mix brown sugar with cinnamon and whole flaxseed. Sprinkle evenly on muffins. Bake at 350 F for 25-30 minutes or until tops are firm to touch.

Yield: 18 muffins

Nutritional Facts (per serving)
Energy	275 kcal
Total Fat	10 g
Saturates	1.5 g
Monounsaturates	3.7 g
Polyunsaturates	4.2 g
Sodium	0.260 g
Potassium	0.220 g
Carbohydrates	42 g
Dietary Fibre	3.0 g
Sugars	21 g
Protein	5.2
Protein	5.2 g
Calcium	90 mg
Iron	1.8 mg

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