2 c. flour
1 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 1/3 c. brown sugar, packed
1 1/3 c. applesauce
1/2 c. oil
1 1/2 c. rhubarb, chopped
Cinnamon and sugar

In large bowl, mix flour, whole wheat flour, baking powder, cinnamon, baking soda and salt. Make a well in center; set aside. In medium bowl, beat eggs; stir in brown sugar, applesauce and oil. Add egg mixture to flour mixture all at once. Stir just until moistened; batter should be lumpy. Fold in rhubarb. Fill muffin liners, or lightly greased muffin tins, 2/3 full with batter. Sprinkle with cinnamon and sugar mixture. Bake at 400 degrees for 18 to 20 minutes or until tops are golden. Remove from pans; serve warm.