apple rhubarb muffin printer friendly
Recipe card friendly apple rhubarb Muffin recipe
The recipe:
Wet:
1 egg
¾ cup milk
¼ cup vegetable oil
¼ cup white sugar
2-3 tablespoons brown sugar
¼ cup sugar in the raw (Sugar In The Raw Turbinado Sugar, 6-Pound
1 tsp vanilla
1 ½ cups apples, coarsely grated
Dry:
½ cup ground quick oats (I used a coffee grinder)
1 cup white flour
½ cup white wheat flour (I use the Wegmans brand or King Arthur Flour, Og, White Whl Wheat
2 tsp baking powder (Rumford Aluminum Free Baking Powder, 8.1-Ounce Canisters – Pack of 2
1 ½ tsp cinnamon (Ground Saigon Cinnamon
3 tbsp milled flax seed (Hodgson Mill, Flax Seed Milled Gf, 12 OZ
2 tbsp wheat bran (Bob’s Red Mill Wheat Bran, 20 oz
pinch salt
1 ½ cups rhubarb, diced
preparation
Preheat oven to 350°F. Line/grease 10-12 muffin cups.
Combine all wet ingredients. Combine flour, baking powder and salt. Stir in rhubarb. Pour wet ingredients into dry and blend until flour mixture is just moistened.
Fill muffin cups. Bake 25 minutes or until golden brown and tester comes out clean.