RHUBARB MUFFINS OR LOAVES

120
RHUBARB MUFFINS OR LOAVES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    muffins or


Ingredients

  • cups (625 mL) all-purpose flour

  • cups whole wheat flour

  • 1

    tsp (5 mL) baking soda

  • ½

    tsp (2 mL) salt

  • 1

    cups (300 mL) packed brown sugar

  • ¼

    cup (125 mL) vegetable oil

  • ¼

    cup unsweetened applesauce

  • 1

    egg

  • 1

    cup (250 mL) buttermilk

  • 1

    tsp (5 mL) vanilla

  • 2

    cups (500 mL) chopped rhubarb

  • Topping:

  • ½

    cup (125 mL) packed brown sugar

  • 1

    tbsp (15 mL) butter, melted

  • ½

    tsp (2 mL) cinnamon

Directions

In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans. Topping: Combine sugar, butter and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.


Nutrition

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