Ingredients
Wet:
1 egg
½ cup milk
¼ cup vegetable oil
½ cup sugar
1 tsp vanilla
1 ½ cups apples, coarsely grated
Dry:
2 cups flour (I use a combination of 1 ½ cups spelt and ½ cup unbleached white)
2 tsp baking powder
1 tsp cinnamon
pinch salt
1 ½ cups rhubarb, diced
Preparation
Preheat oven to 350°F. Line/grease 10-12 muffin cups.
Combine all wet ingredients. Combine flour, baking powder and salt. Stir in rhubarb. Pour wet ingredients into dry and blend until flour mixture is just moistened.
Fill muffin cups. Bake 25 minutes or until golden brown and tester comes out clean.
