Description
Delicious and nutritious muffins made with fresh rhubarb, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1/2 cup Brown sugar
- 1/2 cup Unsweetened applesauce
- 1/2 cup Milk
- 1/4 cup Vegetable oil
- 1 Large egg
- 1 1/2 cups Chopped rhubarb
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the applesauce, milk, vegetable oil, egg, and vanilla extract in another bowl until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh rhubarb for the best flavor. Avoid overmixing the batter to keep the muffins fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg