Rhubarb Apple Cinnamon Muffins
Ingredients
The muffins
-
2 ½
cups
chopped rhubarb
-
1
chopped Granny Smith apple
-
2
eggs
-
1
cup
low-fat buttermilk
-
¼
cup
canola oil
-
½
cup
non sweetened applesauce
-
½
cup
white sugar
-
½
cup
brown sugar
-
2
teaspoons
vanilla
-
1
cup
all-purpose flour
-
1
cup
whole wheat flour
-
1
teaspoon
baking soda
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
2
teaspoons
cinnamon
-
Dash
nutmeg
-
Pinch
all spice
Cinnamon Crunch Topping
-
⅓
cup
brown sugar
-
¼
cup
flour
-
¼
cup
oats
-
1
teaspoon
cinnamon
-
1 ½
tablespoons
cold butter
-
1
tablespoon
cinnamon/sugar mixed
Instructions
- Preheat the oven to 350°F and prepare muffin tins.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, whisk together the wet ingredients until combined.
- Combine the wet ingredients with the dry ingredients gently.
- Fold in the rhubarb and apple carefully.
- Prepare the cinnamon crunch topping by mixing the ingredients until crumbly.
- Distribute the muffin mixture into the muffin tins.
- Sprinkle the crumb topping over the muffins and add extra cinnamon/sugar if desired.
- Bake for about 20 minutes, checking for doneness with a toothpick.
- Cool and serve, best enjoyed the same day.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
7g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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