Rhubarb Muffins

2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/3 cups packed brown sugar
1-1/3 cups applesauce
1/2 cup cooking oil
1-1/2 cups chopped rhubarb

   In a large mixing bowl, combine flour, whole wheat flour, baking powder, cinnamon, baking soda and salt. Make a well in the center and set aside.
   In a medium mixing bowl, beat eggs, stir in brown sugar, applesauce and cooking oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a bit lumpy). Fold in rhubarb.
   Lightly grease 2-3/4-inch muffin cups or line them with paper bake cups; fill two-thirds full. Sprinkle tops with sugar if desired. Bake at 400 degrees for 18 to 20 minutes or until muffin tops are golden.