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:

1. Combine in small bowl: sugar and cinnamon.
2. Stir to combine and set aside

Muffin Directions:

1. Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
2. Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
3. Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
4. Add Rhubarb and stir to combine
5. Divide batter into a 12 muffin tin
6. Sprinkle Topping Mixture evenly on top of the 12 muffins
7. Bake for 18-20 minutes until lightly golden and toothpick comes out clean

OVEN: 400 degrees

 ENJOY!