Rhubarb Muffins

Do you know what this is?

How about now?

You probably already figured it out by the title of the post, but you eat the stalk of this plant.

Not by itself but with lots of sugar and butter! 😉

It’s rhubarb—technically a vegetable but more commonly referred to as a fruit.

And a common misconception is that the green stalks are inedible—both the green and red stalks are fine to eat.

Rhubarb has a very tart taste to it, but when mixed with lots of sugar and butter, it is deeelicious! 🙂

One of my favorite recipes: Rhubarb Muffins

Rhubarb Muffins

(Based off this recipe.)

Yield: 12 muffins

Ingredients

1 cup all-purpose flour

1 cup whole wheat pastry flour

1/4 cup white sugar

1/4 cup brown sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 Tablespoons canola oil

2 Tablespoons unsweetened applesauce

2 teaspoons grated orange peel

3/4 cup orange juice

1-1/4 cups rhubarb, chopped

2 Tablespoons pecans, chopped

Directions

1. Combine the flours, sugars, baking powder, baking soda, and salt together in a bowl.

2. In a separate bowl, combine the egg, canola oil, applesauce, orange peel, orange juice together.

3. Add the wet ingredients to the dry ingredients and mix just until combined.

4. Gently fold in the rhubarb.

5. Spray muffin tin with non-stick cooking spray or line with paper liners.

6. Fill muffin cups with batter—making sure each cup has the same amount of batter in it.

7. Sprinkle chopped pecans on top of batter.

8. Bake at 350* F for 25-30 minutes.

I have made this recipe several times, which is saying a lot because I rarely make the same recipe twice.

These are definitely a hit any time I make them. And don’t omit the orange zest because it totally makes the flavor that much better!

Check out these other rhubarb recipes.

Rhubarb Tart

Rhubarb Crisp

Don’t let the poor quality pictures fool you—both of these recipes are incredibly delicious and very easy!

Enjoy!