You are here: Home » Recipes » Rhubarb-Applesauce Muffins Rhubarb-Applesauce Muffins Recipe by High Altitude RhubarbKitchen Tested Yield 18 pieces Prep 15 mins Cook 15 mins Two fruits combine in one easy muffin. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 cups all-purpose flour1 cup whole-wheat flour2 teaspoons baking powder2 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt2 eggs1 1/3 cups packed brown sugar1 1/4 cups applesauce1/2 cup canola oil2 cups rhubarb, cut into ¼-inch pieces Cinnamon and brown sugar, for topping (optional) Instructions 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. Recipe adapted from High Altitude Rhubarb, Black Forest, CO.