It’s been a while since my wife baked up some muffins. That’s partly because she was so excited to try new recipes, but also partly because we had a rather large supply of muffins frozen in the freezer. We’re finally finishing up some left over muffins from July’s Hot ‘n’ Chedd’rd Muffin post.
The late summer crops inspired my wife to try a new muffin recipe that she adapted from a great bread recipe found over at Two Peas & Their Pod. My wife also wanted to try and make mini muffins because she knows I’m trying to cut down on my serving sizes. As much as I like a tasty and moist muffin, I could do without my own muffin-top tummy. The trick is having just one or two mini muffins and not devouring five or six. The last couple days I’ve enjoyed one of my wife’s Apple-y Ever After Rhubarb Mini Muffins, some yogurt, and a bit of fresh fruit for breakfast. It’s going to make me feel a lot better when I cheat this weekend. Everything in moderation, right?
My wife was really keen to use up the rhubarb that had finally started producing decent stalks (after we had a tree removed that was shading both the rhubarb and berry gardens). It’s also a great time of year to pick up some apples, and this time Granny Smith’s won. The combination of tart apples and rhubarb with sweet spices and sugar is definitely a Fall classic. The apples and applesauce helped to give these muffins a super moist texture. Be sure to cool them completely before sealing them in an airtight container.
Here’s what you’ll need to make my wife’s Apple-y Ever After Rhubarb Mini Muffins:
- 1½ cups all-purpose flour
- ½ cup oats
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 eggs
- ¼ vegetable oil
- ¼ cup applesauce*
- 1 teaspoon vanilla
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup rhubarb, chopped
- 1 cup apple, peeled and chopped
- Preheat oven to 350 degrees. Prepare mini muffin tin by either lightly oiling or lining with paper muffin cups.
- Whisk together first eight ingredients (flour, oats, baking soda/powder, salt, spices) and set aside. In separate bowl lightly beat eggs until fluffy and then add oil, applesauce, and vanilla until combined. Add sugars and beat until smooth.
- Next, slowly add dry mixture to wet ingredients . Mix until just combined and then fold in rhubarb and apples. Divide batter between 24-30 mini muffin cups and bake for 18-20 mins. Toothpick inserted in center should come out clean and the muffins will have a dark golden colour. Remove and cool on wire rack. Cool completely before storing.
* My wife used one single serving cup of Mott’s Fruitsations.