When the trio of rhubarb plants in my garden start poking out of the ground it made me feel a little giddy. I knew that the season had begun again where I get to bake all kinds of goodies with the edible delights from my garden… these Rhubarb and Applesauce Whole Grain Spelt Muffins being the first of them.
Typically I would whip up this upside down rhubarb cake of mine since it shows off the rhubarb so well, but once I remembered all the jars of applesauce I tucked into the bottom of my freezer (when I just didn’t have the energy left to can them in the heat of last Fall), I switched gears.
I wanted to find a muffin recipe that would help me use up all that applesauce so I headed over to the blog I always check first. Lo and behold she had a very simple and very well reviewed recipe for applesauce muffins. Bingo.
Of course I tweaked and tinkered and “speltified” the recipe as I’m known to do. 😉 While my daughter preferred to eat the muffin batter and a rhubarb stalk of her own dipped in a little bowl of sugar, both hubby and I thought these muffins were delicious, and fairly healthy too, dotted with the tart bites of rhubarb throughout.
If you liked this recipe you are going to love these ones!
Lemon Rhubarb Spelt Muffins with Streusel
Upside Down Rhubarb Spelt Cake
Blueberry Bran Spelt Muffins
Rhubarb and Applesauce Whole Grain Spelt Muffins
- 2 cups whole grain spelt flour
- 2/3 cup rolled oats
- 1/2 tsp ground cinnamon
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/3 cups homemade applesauce sweetened and spiced
- 2 large eggs
- 1/3 cup grapeseed oil
- 1/3 cup honey
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb chopped into small pieces
- extra oats for sprinkling
Preheat the oven to 425 degrees F. Line a muffin pan with muffin cups or grease the muffin pan with butter and set aside.
In a large bowl, stir together the spelt flour, oats, cinnamon, baking soda, baking powder and salt. In a medium bowl or a large glass measuring cup, whisk together the applesauce, eggs, oil, honey, milk, and vanilla extract.
Add the wet mixture to the dry mixture and stir to combine. Add the chopped rhubarb and fold until completely incorporated and no dry patches of flour remain.
Fill each muffin cup to the top and sprinkle additional oats on top of each (optional). Bake at 425 degrees F for 5 minutes, then lower the temperature to 350 degrees F and bake for an additional 15 minutes or until a toothpick poked in the centre of a muffin comes out clean. Broil for 2 – 3 minutes to brown and crisp the muffins tops (optional).
Remove from the oven and let the muffins cool for at least 10 minutes in the muffin pan before removing to finish cooling on a wire rack.