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.

Adapted from Epiucurus