The heat and rain of MN has been just the ingredient my garden needed to jump-start our cold dreary spring! Which means our first harvest of rhubarb is upon us. We have 2 large plants in our little urban garden and I always have such a hard time deciding what to make. Yes, I could make my mom’s delicious AMAZING rhubarb pie, but I am looking for something a little different. So I went on a quest for a tasty, HEALTHY, time conscious rhubarb recipe. Below is what I found with the help of Fine Cooking. I modified the recipe slightly by using half applesauce and butter for a healthier alternative and adding my favorite ingredient of course…baking spice!
This muffin recipe is easy, yummy, and my now go to Rhubarb recipe. In fact, I may just make them again tonight!
Muffin Ingredients:
- 2 cups Flour
- 3/4 cup Sugar
- 2-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Baking Spice (found at Penzey’s Spice Shop)
- 1/2 tsp Salt
- 1 cup Sour Cream
- 4 TBS unsalted butter, melted and cooled slightly
- 1/4 cup Applesauce (1 snack size container)
- 2 Large Eggs
- 1 tsp Vanilla
- 1-1/2 cups to 2 cups Rhubarb (1/4-inch-diced)
Topping Ingredients:
- 3 TBS Sugar
- 1/2 tsp Cinnamon
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Topping Directions:
- Combine in small bowl: sugar and cinnamon.
- Stir to combine and set aside
Muffin Directions:
- Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
- Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
- Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
- Add Rhubarb and stir to combine
- Divide batter into a 12 muffin tin
- Sprinkle Topping Mixture evenly on top of the 12 muffins
- Bake for 18-20 minutes until lightly golden and toothpick comes out clean
OVEN: 400 degrees
ENJOY!