Rhubarb Muffins

Hey Everyone ,

I have a special treat for you today !  I am currently so happy because it is Rhubarb season .  I love Rhubarb , my current obsession is pouring honey on it and eating it raw .  So good !  Anyhoo , I know I just posted a recipe last week that had rhubarb in it , but this is what I like to do when I have some left over from cooking something else .  I normally end up buying more Rhubarb than I need for one recipe .  This is a great breakfast muffin because it is not super sweet . 

This is a recipe that I adapted from Karen Barker @ finecooking . com .  I made it much lower fat and loaded it with more Rhubarb , it makes about 12 generous muffins or a bakers dozen.  (The picture below is from her website .  I'll put a picture of mine up later .)

 

For the muffins:
2 cups all-purpose flour
1 cup granulated sugar
2-1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 cups unsweetened Applesauce
8 Tbs (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 cups 1/4-inch-diced rhubarb (About 3 stalks)

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In a large mixing bowl , combine the flour , sugar , baking powder , cinnamon , baking soda , and salt and whisk to blend .
In a medium bowl , whisk together the applesauce , melted butter , eggs , and vanilla until smooth . Lightly stir the applesauce mixture into the dry ingredients with a spatula until the batter just comes together ; do not over mix . Gently stir in the diced rhubarb . The batter will be very thick . . . Do not be afraid, embrace it ; ) .
Divide the batter among the muffin cups , using the back of a spoon or a small spatula to settle the batter into the cups . The batter should mound a bit higher than the tops of the cups .

If you want a little bit more sweetness , the original recipe had cinnamon sugar on top .  You mix 2 TBSP sugar with 1/2 tsp Cinnamon and sprinkle it over the muffin before you pop it in the oven .  I like mine less sweet so I leave it off , but it's a matter of preference .

Bake the muffins 18 to 22 minutes . Transfer to a rack and let the muffins cool in the pan for 5-10 minutes .  Serve warm or cold .  I prefer it the next day as breakfast personally , but it is up to you .

Enjoy