Description
Light, tangy muffins that are easy to make and perfect for a weeknight bake, featuring fresh rhubarb and a combination of applesauce and yogurt for moisture without excess fat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (Spoon and level to avoid packing.)
- 1/2 cup whole wheat flour (Optional substitution: use only all-purpose if preferred.)
- 1/2 cup sugar (Or sweetener of choice.)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened applesauce (Can substitute with mashed banana if necessary.)
- 1/2 cup yogurt (Greek or regular.)
- 1 large egg
- 1 cup diced rhubarb (If extra tart, optionally toss with a teaspoon of sugar.)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, yogurt, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack.
Notes
Cool completely and store in an airtight container. They keep at room temperature for two days and refrigerated for up to five days. For longer storage, freeze them and thaw before serving. Consider adding oat or cinnamon for a rustic touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Cuisine: American