Muffins, Rhubarb

Rhubarb Muffins

Rhubarb Muffins

Dry:

2 cups whole wheat pastry flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp nutmeg

1/4 tsp cinnamon

Wet:

3/4 cup applesauce

1/2 cup soy milk

2 Tb pure maple syrup

2 Tb canola or vegetable oil

1 Tb lemon juice

1 cup diced fresh or frozen rhubarb

Preheat oven to 350 degrees and spray a 12-cup standard muffin tin.  Combine dry ingredients.  In separate bowl combine wet ingredients, then stir quickly into dry without overmixing.  Immediately fill muffin cups, then bake for about 25 minutes.  Let set 3 minutes in pan after removing from oven, then cool on wire rack.