This recipe is a favorite in some Amish settlements, merging a fall favorite with a spring favorite. Leftover autumn apples stored crisply during the winter are combined with rhubarb to make this wonderfully moist muffin.. You can use all store-bought stuff for this, but most Amish homemakers will be using their own homemade applesauce and garden grown rhubarb for this recipe. Give it a try!
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed brown sugar
1 1/4 cups applesauce
1/2 cup vegetable oil
2 cups rhubarb, cut into ¼-inch pieces
Cinnamon and brown sugar, for topping (optional)
Combine flours, baking powder, cinnamon, baking soda and salt. Make a well in the center.
Beat eggs. Stir in brown sugar, applesauce and canola oil.
Pour egg mixture into the well in flour mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.
Grease a standard-size (4-ounce) muffin tin or line with paper liners. Spoon about 2 tablespoons batter into each cup. Sprinkle a pinch of cinnamon and brown sugar over the batter in each cup, if using.
Bake 15 minutes, or until muffins spring back when touched.