Rhubarb Ginger Muffins

6-7 stalks of rhubarb (chopped)

3 Tbsp. lemon juice

1 c. sugar (divided)

1 stick butter

1 large egg

1 tsp. vanilla

1 tsp. ground ginger

1 ½ tsp. baking powder

½ tsp. salt

¾ c. whole wheat flour

½ c. all purpose flour

½ c. milk

Make a jam by boiling lemon juice rhubarb & ½ c. sugar, simmer 10 min. & set aside.  Cream butter, remaining sugar, egg, & vanilla, then add dry ingredients & milk.  Spoon batter into muffin tins, making a depression in the top of each muffin. Fill depression w/ 1 Tbsp. jam.  Bake @ 350F for 20 min.  Makes approx. 10 muffins