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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 364
% Daily Value**
Total Fat 13g
19%
Saturated Fat 6g
10%
Unsaturated Fat 1g
Cholesterol 53mg
18%
Sodium 239mg
10%
Total Carbohydrate 58g
19%
Dietary Fiber 2g
8%
Sugars 27g
Protein 6g
Vitamin A  2%Vitamin C  3%
Calcium  12%Iron  13%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Applesauce-Rhubarb Muffins

Recipe Tags: Muffin Recipes

Date Added: June 11, 2009

Ingredients:

2 Eggs at room temperature
1/2 Cup Vegetable Oil
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Salt to taste
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Cups All-Purpose Flour
1 1/3 Cups Applesauce
1 Cup Whole Wheat Flour
1 1/3 Cups Brown Sugar packed
1 1/2 Cups Rhubarb chopped
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Directions:

1. Preheat oven to 400 F. Lightly butter 3 inch muffin cups or line with paper muffin cups.

2. Sift first 6 ingredients together in a mixing bowl. Make a well in center and set aside. Beat eggs in a separate mixing bowl.

3. Add brown sugar, applesauce and oil.

4. Continue beating until thoroughly mixed.

5. Stir egg mixture into flour mixture until just moistened (the batter should be lumpy). Fold in rhubarb.

6. Fill prepared muffin cups 2/3 full. Bake 18-20 minutes or until tops are golden.

7. Remove from oven and set aside 10 minutes to cool before removing muffins from pans. This recipe serves 10 people.

8. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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