Ingredients for Danielle Lapointes Calgary Stampede Rhubarb Muffins
- ½ cup packed light brown sugar
- Egg
- Canola Oil
- Vanilla
- Whole Milk
- Fresh Rhubarb
- 1 cup strawberry applesauce (or 1 cup regular applesauce)
- Flaked Coconut
- Baby Carrots
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup (½ stick) unsalted butter, softened
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How to Make Danielle Lapointes Calgary Stampede Rhubarb Muffins
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 cup vegetable oil, 2 large eggs, 1 cup granulated sugar, 1 cup strawberry applesauce (or 1 cup regular applesauce), 1 teaspoon vanilla extract, and 2 cups chopped rhubarb.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Line a 12-cup muffin tin with paper liners. Lightly grease the liners and tin with non-stick spray.
- Fill each muffin liner about ¾ full.
- In a small bowl, combine ½ cup packed light brown sugar, ¼ cup all-purpose flour, and ¼ cup (½ stick) unsalted butter, softened. Mix until crumbly.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. If your oven runs cool, bake at 375°F (190°C).
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
189g
Fat
12g
Carbs
23g
