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...
Strawberry Cucumber Salad
Strawberry Cucumber Salad
A refreshing sweet and savory salad with sliced strawberries, crisp cucumbers and honey mustard dressing.
Prepare:
20 minutes
Makes:
4 Cups
Quinoa with Cactus
Quinoa with Cactus
Canned or fresh cactus is combined with tomatoes, garlic and quinoa for a simple and satisfying side dish.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Prepare:
10 minutes
Cook:
45 minutes
Makes:
9 cups
Cheesy Polenta Pie
Cheesy Polenta Pie
Dinner in an hour! This quick recipe can be easily customized to meet everyone's taste preferences.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
12 Cups
Carrot Raisin Salad
Carrot Raisin Salad
Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
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.