Rhubarb is in season just as stampede takes over the city! Everyone loves my homestyle batter, it rises into sweet and sour muffns, full of country flavor! YaHOO! Note: You can sub regular apple sauce for the strawberry kind. I use one kid snack size cup.
- 2 cups brown sugar, packed
- 1 egg
- 1⁄2 cup canola oil
- 2 teaspoons vanilla
- 1 cup whole milk
- 1 cup chopped fresh rhubarb
- 1⁄2 cup strawberry applesauce
- 1⁄2 cup sweeten flaked coconut
- 1⁄2 cup baby carrots, grated
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 cup brown sugar
- 1⁄4 cup flour
- 1⁄4 cup margarine
- Pre-heat oven to 350°F Mix all wet ingredients.
- Sift dry ingredients and mix into wet to make batter.
- Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.
- Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
- Bake at 350F for 20-22 minutes If your oven is not very hot, try making these at 375 F to get the nice round tops.
OUTSTANDING muffins! One of the best I've ever made, and I make A LOT of muffins. These are definitely Top Ten worthy. The tangy rhubarb, subtle crunch of coconut, and sweet grated carrot are perfect together. I used 1/2 cup of Strawberry-Rhubarb Applesauce in these muffins and highly recommend it if you have time...also excellent. A few changes I made: I cut the sugar to 1 1/2 cups as we prefer it less sweet (might even do 1 cup next time) and also used half the streusel topping and didn't miss it. Also used part white-wheat flour. Baked for 22 minutes, then pulled and quickly broiled the tops. This made 18 medium muffins. Wonderful, I can not praise these highly enough! Thank you, Danielle!
These are really good muffins! As suggested, I substituted regular applesauce for strawberry applesauce (just because I didn't have any). Great texture and flavor, especially with the coconut flakes (don't leave it out).
These are really the best rhubarb muffins I have ever made. I will be printing this recipe and posting it on my fridge! Frozen rhubarb works just as well! Thank you for the keeper!