I have had some rhubarb languishing in the back of the fridge; I intended to make some chutney with it, but haven't gotten to it yet. So it seemed fortuitous that I re-discovered this clipping in my wallet earlier in the week. I lightened it up a bit (swapped apple sauce for some of the oil) and subbed in white wheat flour. They still rose beautifully, and I think the slight nuttiness of the whole wheat is a nice complement to their tangy sweetness. These muffins would also be delicious with fresh cherries or other summer berries.
(adapted from G. Metzger's recipe)
- 1 egg
- 2 tsp vanilla
- 1 1/4 C brown sugar
- 1/4 C apple sauce
- 1/4 C oil
- 1/2 C buttermilk
- 2 1/2 C white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 C sliced rhubarb
- small amount of raw sugar for sprinkling on top*
Preheat oven to 400F.
Sift the dry ingredients into a medium bowl. Combine the brown sugar, oil, egg, vanilla, and buttermilk in a large bowl. Beat well. Toss sliced rhubarb with a little (~ 1/2 C) of the dry ingredients in a small bowl. Stir remaining dry ingredients into wet ingredients. Add rhubarb, stirring to coat.
Spoon into pre-greased muffin tins and top with a little raw sugar. Bake for 20-25 minutes.
* The original recipe calls for a streusel-type topping, which I omitted. For the topping, mix together 1 Tbsp slightly melted butter, 1/2 C brown sugar, and 1 tsp cinnamon. Top the muffins with this mixture instead of the raw sugar.