You won't believe how moist and delicious these bran muffins are. No rhubarb, no problem, try using apples, raspberries, saskatoons, cherries, currants or blueberries instead.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Ingredients
1 1/2cupwhole-wheat flour375 mL
3/4cupswheat bran175 mL
1tspbaking powder5 mL
1tspbaking soda5 mL
1tspcinnamon5 mL
1/4tspsalt1 mL
1egg1
1/4cupcanola oil60 mL
1/2cuphoney125 mL
1/2cupmilk125 mL
1tspvanilla extract5 mL
3/4cupsapplesauceunsweetened (175 mL)
1 1/2cuprhubarbdiced (fresh or frozen) (375 mL)
Instructions
Preheat oven to 375°F (190°C).
Lightly grease muffin pans.
In large bowl, mix together flour, bran, baking powder, baking soda, cinnamon and salt.
In a second bowl, mix together egg, canola oil, honey, milk, vanilla and applesauce.
Add wet mixture to dry mixture and stir until just combined.
Add rhubarb and gently fold into mixture.
Spoon into prepared muffin pan(s).
Bake for 20-25 minutes or until tops are firm to the touch.
Notes
If using frozen fruit that has a few too many ice crystals, place fruit in colander or sieve and shake out the ice crystals.