Danielle Lapointe’s Calgary Stampede Rhubarb Muffins

READY IN: 30mins
Recipe by Danielle LaPointe

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.

Top Review by averybird

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 Recipe #28154 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!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350°F Mix all wet ingredients.
  2. Sift dry ingredients and mix into wet to make batter.
  3. Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.
  4. Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
  5. 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.

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