Thursday, May 29, 2014

Rhubarb Applesauce Muffins

These muffins are the right balance of sweet and tart.  My kids snarfed these right up after school.  You could jazz these up with strawberries or bananas.

Rhubarb Applesauce Muffins
2 cups all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/3 cups packed brown sugar
1 1/4 cups applesauce
1/2 cup canola oil
2 cups rhubarb, cut into 1/4 inch pieces

Combine flours, baking powder, cinnamon, baking soda, and salt.  In a separate bowl, mix eggs with brown sugar, applesauce and canola oil.  Pour wet ingredients into dry ingredients and stir until batter is combined but still slightly lumpy.  Fold in rhubarb.

Spoon into greased muffin tins or muffin liners.  Makes approx. 18 muffins.  Bake at 350 for 15 minutes or when muffins spring back when touched.

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