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!
Sunday Night Recipe: Rhubarb-Applesauce Muffins
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1⅓ cups packed brown sugar
- 1¼ cups applesauce
- ½ cup vegetable oil
- 2 cups rhubarb, cut into ¼-inch pieces
- Preheat oven to 400F.
- 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.