Strawberry Rhubarb Muffins

Preheat oven to 400ºF.

Chop fruit and toss with 1 tablespooon flour; set aside.

In small bowl, combine flours, baking powder, baking soda and salt.

In separate bowl, beat together butter, oil and sugar until very smooth and creamy. Add egg, sour cream and almond extract and mix well.

Gradually beat in dry ingredients until well combined, then gently stir in fruit. Divide over 12 muffin cups (cups will be quite full) and sprinkle with sliced almonds and brown sugar.

Bake for 17-20 minutes, until tops are browned and firm to the touch and an inserted toothpick comes out clean or with a few crumbs clinging.

Serve fresh. Freeze extras and microwave as needed to maintain a firmer top. Sticky muffins tops = blecch.