Mom's Quick And Easy Cinnamon Apple Rhubarb Muffins

Name: Mom's Quick And Easy Cinnamon Apple Rhubarb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 Muffins
Ingredients: 2 c all purpose flour; ⅔ c sugar; 1 tbsp baking powder; ½ teaspoon cinnamon; ½ teaspoon salt; 1 c milk; 2 eggs; 2 tsp vanilla extract; ½ c vegetable oil; 1 c Apples, finely chopped; 1 c Rhubarb, finely chopped

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 Muffins
Calories
232 kcal
Course
Baked Goods
Cuisine
American

Mom's Quick And Easy Cinnamon Apple Rhubarb Muffins

Liam Perkins

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Mom's quick and easy cinnamon apple rhubarb muffins are just the right amount of tart and sweet. These muffins bake up tender, fluffy, moist, and delicious in just minutes.

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Ingredients

Servings

2 c all purpose flour
⅔ c sugar
1 tbsp baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 c milk
2 eggs
2 tsp vanilla extract
½ c vegetable oil
1 c Apples, finely chopped ¼" dice or grated
1 c Rhubarb, finely chopped ¼" dice

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Instructions

Preaheat oven to 400'F. Line a 12-cup muffin tin with large or extra large muffin liners or spray with non-stick cooking spray.
In a large bowl, whisk together the first 5 dry ingredients (Flour, sugar, baking powder, cinnamon and salt).
In a smaller bowl or large measuring cup, whisk together the 4 wet ingredients (milk, eggs, vanilla and vegetable oil).
Add the wet ingredients to the dry and gently stir through with a spoon just until it is a moist, cohesive mixture. Do not overmix, lumps are ok.
Stir rhubarb and apple chunks through and then spoon evenly into the 12 muffin cups.
Bake at 400'F for 18-22 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven onto a cooling rack and let sit 5 minutes, then take muffins out of the tin and let them finish cooling on the rack.

Notes

These muffins are not overly sweet. If you like more sweet with your rhubarb, you can increase the sugar to 1 cup. If you like less fruit, you can reduce the fruit to ¾ cup of each, apples and rhubarb.
These muffins last well for 3 days stored in an airtight container at room temperature. Alternatively, you can let them fully cool before sealing in a bag or container and freezing for up to 3 months.

Nutrition Information

Show Details

Calories 232kcal (12%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 30mg (10%) Sodium 222mg (9%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 89IU (2%) Vitamin C 1mg (1%) Calcium 101mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 232 kcal

% Daily Value*

Calories	232kcal	12%
Carbohydrates	30g	10%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	30mg	10%
Sodium	222mg	9%
Potassium	105mg	2%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	89IU	2%
Vitamin C	1mg	1%
Calcium	101mg	10%
Iron	1mg	6%