Strawberry-Rhubarb Muffins

Tonight, I made a second batch of strawberry-rhubarb muffins. They turned out much better than the first batch, probably due to me not forgetting two ingredients this time. Here's the recipe:

1 cup all-purpose flour
1 cup whole wheat pastry flour
2/3 cup brown sugar
1 1/2 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
1 cup chopped rhubarb
1 cup chopped strawberries
zest of one lemon
1 cup plain yogurt
1/4 cup skim milk
1 egg
1 tsp. vanilla
2 Tbs. vegetable oil
turbinado sugar

Preheat oven to 375 degrees. Spray a muffin tin with baking spray. Mix together wet and dry ingredients separately, and then combine. Fill muffin cups 3/4 full, sprinkle with turbinado sugar, and bake for 20 minutes.