Rhubarb and Apple Muffins
June 6, 2016 • Breads, Breakfast,
If you read my post last week about Rhubarb-Ginger Chutney, you might have been waiting for today’s post. Muffins are versatile, fast, and can be frozen for warming up anytime you need a bite to eat – before running out the door for work, in the afternoon with a cup of coffee, or after exercise with friends on Friday mornings (something I’ve been hosting at my house for 20+ years!).
I have lots of favorites, but for me, the best thing to do is use up what you have on hand. If you have some over-ripe bananas and some leftover cooked quinoa, make these. If you are trying to use up some old jam from your refrigerator, make these. And if you have more rhubarb than you know what to do with after the harvest, make these!
- 2 cups finely chopped rhubarb
- 2 cups chopped apple (about 1½ large apples, peel first if you like - I did)
- 1½ cups sugar
- ½ cup canola or olive oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 2½ cups whole wheat flour
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup milk
- Preheat the oven to 350 degrees and line place liners in pans for 24 muffins.
- Mix together the rhubarb, apple, sugar, oil, vanilla and eggs in a large bowl. Add the flours, baking powder, salt and cinnamon and stir together. Stir in the milk.
- Portion into 24 muffins using an ice cream scoop and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Let cool in pans and then remove muffins. Store in a covered container or place in storage bags and freeze.