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reader recipe poll: lemon rhubarb muffins

Lemon Rhubarb Muffins

  • 2c. whole wheat flour
  • 1/2c. brown sugar
  • 3t. baking powder
  • 1/2t. salt
  • 1/2t. ginger
  • 1/2t. cinnamon
  • 2 eggs
  • 3/4c. unsweetened applesauce
  • 1/2t. vanilla
  • 1 lemon, squeezed
  • 2c. fresh rhubarb, chopped

Combine the dry ingredients.  Add the remaining ingredients except the rhubarb.  Mix until just combined.  Fold in the rhubarb.  Spoon into a greased muffin tin.  Bake at 375 for 20 minutes.

These are slightly lemony, a little tangy, and perfectly fresh tasting!  Dave and I loved them.  I think they’d be great for breakfast or as a side… but they’re not sweet at all.  If you’re looking for a sweeter muffin, I’d probably bump the sugar up to 1 cup.  However, I think you should make them as is!  They’re delicious!  The perfect summertime muffin!


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