Easy to make muffins with bites of sweet and tart rhubarb.
Rhubarb Muffins
Ingredients
1½ cups flour (all-purpose, whole-wheat or a combination)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup packed brown sugar
1 egg
½ cup unsweetened applesauce
¼ cup vegetable oil
1 teaspoon vanilla
1 cup diced rhubarb (fresh or frozen and thawed)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Preheat oven to 400° F. Lightly grease 12 muffin cups.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, mix together brown sugar, egg, applesauce, oil and vanilla. Stir in rhubarb.
- Add the wet ingredients to the dry ingredients. Stir until dry ingredients are moistened. Do not overmix.
- Divide the mixture between muffin cups. Bake for 18 to 20 minutes or until a toothpick comes out clean. Remove muffins from pan after a few minutes of cooling.
- Store muffins in a closed container for up to two days at room temperature or a week in the refrigerator.
Notes
• If using frozen rhubarb, measure when mostly frozen. After thawing, add rhubarb and extra juice to wet ingredients.
You might also like...
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Savory Turnips
Savory Turnips
Hearty and tender root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups
Vegetable and Beef Skillet Meal
Vegetable and Beef Skillet Meal
Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Roasted Tomatoes
Roasted Tomatoes
Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Veggie and Egg Rice
Veggie and Egg Rice
30-minute customizable meal that is filling, fresh and healthy.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 Cups
Banana Oatmeal Cookies
Banana Oatmeal Cookies
A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
14 Cookies
Comments
These are delicious. We made them for a recent cook-along, and found that for nice dome-topped muffins like in the photo, the recipe made only eight. Several other participants were able to make 12 - but they were very small and squat, and they really had to stretch the batter. We also found they adapt well to using a whole-grain gluten-free flour (using the same amount), for those that need to.
I have made this recipe twice now and will definitely make these again. I made them first with half whole wheat, half all-purpose flour. The second time, I did the same half/half flour combination - and also did 1/2 cup drained diced canned peaches with 1/2 cup rhubarb, and used 1/4 cup sparkling water instead of an egg. They were delicious both times! Yummy light texture, nice sweet taste with pops of tartness from the rhubarb.
This recipe is super tasty! I used whole wheat flour. The rhubarb was just the right amount of sweet, and I made mini muffins and cooked them for 11 min.