Rhubarb-Applesauce Muffins
- Yield: 18 pieces
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- 2cups all-purpose flour
- 1cup whole-wheat flour
- 2teaspoons baking powder
- 2teaspoons ground cinnamon
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 2 eggs
- 1 1/3cups packed brown sugar
- 1 1/4cups applesauce
- 1/2cup canola oil
- 2cups rhubarb, cut into ¼-inch pieces
- Cinnamon and brown sugar, for topping (optional)
Instructions
- Preheat oven to 400F.
- Combine flours, baking powder, cinnamon, baking soda and salt. Make a well in the center.
- Beat eggs. Stir in brown sugar, applesauce and canola oil.
- Pour egg mixture into the well in flour mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.
- Grease a standard-size (4-ounce) muffin tin or line with paper liners. Spoon about 2 tablespoons batter into each cup. Sprinkle a pinch of cinnamon and brown sugar over the batter in each cup, if using.
- Bake 15 minutes, or until muffins spring back when touched.
Recipe adapted from High Altitude Rhubarb, Black Forest, CO.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 200
- Fat 7g
- Saturated Fat 0.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 4g
- Cholesterol 9mg
- Sodium 160mg
- Potassium 115mg
- Carbohydrate 34g
- Fiber 2g
- Sugars 18g
- Protein 2g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 2%
- Calcium 6%
- Iron 6%