Cinnamon Rhubarb Muffin — Melinda Lamarche

Once again, we are here with yet another muffin recipe! Can you tell muffins are really popular at my house? They really do make great meals or snacks for little ones and they are great recipes to involve kids in the kitchen. Even the youngest baker can help out with a muffin recipe. We have some rhubarb growing in the garden but haven’t yet found any local strawberries so we decided to whip up muffins with just rhubarb and they turned out great. I was a little worried that we’d need to add a whole lot more sugar to make up for the lack of sweetness from the berries in order to balance out the tartness of the rhubarb. Luckily though, the small amount of sugar we did add, did just the trick. Adding applesauce and lots of cinnamon added a little more sweetness to the batter as well. Rhubarb is not a very common ingredient so including them in a muffin recipe like this is a great way to introduce this unique food to little ones.

Cinnamon Rhubarb Muffins

Makes 12 muffins

Dry ingredients:

2 cups whole wheat flour

1 tbsp baking powder

1 tsp baking soda

¼ tsp salt

1 tsp cinnamon

1/3 cup brown sugar

Wet ingredients

¼ cup canola oil

1/3 cup applesauce

1 egg

¾ cup milk (any variety, we used unsweetened almond milk)

1 tsp vanilla

¾ cup rhubarb, chopped

Directions:

Preheat oven to 350 degrees and grease or line 12 cup muffin tin Combine dry ingredients in a small bowl
Combine wet ingredients in a medium bowl
Add dry ingredients to wet and stir until just combined
Fold in rhubarb
Pour into muffin tin and bake for 18-20 minutes or until tops are golden and tester comes out clean