Rhubarb-Applesauce Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 8/18/2020

Two fruits combine in one easy muffin.

30 min Prep: 15 min Cook: 15 min
Serves: 18 Save

Ingredients (12)

  • 2 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cup packed brown sugar
  • 1 1/4 cup applesauce
  • 1/2 cup canola oil
  • 2 cup rhubarb, cut into ¼-inch pieces
  • Cinnamon and brown sugar, for topping (optional)

Directions

  1. Preheat oven to 400F.
  2. Combine flours, baking powder, cinnamon, baking soda and salt. Make a well in the center.
  3. Beat eggs. Stir in brown sugar, applesauce and canola oil.
  4. Pour egg mixture into the well in flour mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.
  5. 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.
  6. Bake 15 minutes, or until muffins spring back when touched.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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