Danielle Lapointe’s Calgary Stampede Rhubarb Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Rhubarb is in season just as stampede takes over the city! Everyone loves my homestyle batter, it rises into sweet and sour muffns, full of country flavor! YaHOO! Note: You can sub regular apple sauce for the strawberry kind. I use one kid snack size cup. Ingredients:
2 cups brown sugar, packed |
1 egg |
1/2 cup canola oil |
2 teaspoons vanilla |
1 cup whole milk |
1 cup chopped fresh rhubarb |
1/2 cup strawberry applesauce |
1/2 cup sweeten flaked coconut |
1/2 cup baby carrots, grated |
2 1/2 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 cup brown sugar |
1/4 cup flour |
1/4 cup margarine |
Directions:
1. Pre-heat oven to 350°F Mix all wet ingredients.
2. Sift dry ingredients and mix into wet to make batter.
3. Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.
4. Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
5. Bake at 350F for 20-22 minutes If your oven is not very hot, try making these at 375 F to get the nice round tops.
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