2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups packed brown sugar
1-1/3 cups applesauce
1/2 cup cooking oil
1-1/2 cups chopped rhubarb
In a large mixing bowl, combine flour, whole wheat
flour, baking powder, cinnamon, baking soda and salt. Make a well
in the center and set aside.
In a medium mixing bowl, beat eggs, stir in brown
sugar, applesauce and cooking oil. Add egg mixture all at once to
the flour mixture. Stir just until moistened (batter should be a
bit lumpy). Fold in rhubarb.
Lightly grease 2-3/4-inch muffin cups or line
them with paper bake cups; fill two-thirds full. Sprinkle tops with
sugar if desired. Bake at 400 degrees for 18 to 20 minutes or until
muffin tops are golden.