I’ve been searching for a good rhubarb muffin recipe that doesn’t go all soggy and has lots of flavour. Finally I just adapted the tried and true “morning glory” muffins and the outcome didn’t last long! Delicious, a little bit crunchy, and tastes like spring.
Into a large bowl mix:
2 c. all purpose flour (I use 1 c. spelt, 1 c. all purpose)
3/4 c. sugar
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. chopped nuts
1 apple, grated, skin on
1 1/2 – 2 c. chopped fresh rhubarb
In bowl beat:
1 c. salad oil (I used melted butter)
1 tsp. vanilla
Stir into flour mixture until just combined.
Spoon into muffin cups.
Bake at 350 for about 20 minutes.
Makes 24 medium sized muffins.