2 cups whole wheat flour
1 cup brown sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
½ teaspoon vanilla
1 cup rhubarb, stewed
½ cup apple juice or milk
Pre-heat oven to convection bake at 340F.
In a bowl, mix flour, brown sugar, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, stir together sour cream, eggs, vanilla, rhubarb and apple juice. Add the liquid mixture into the dry mixture and stir until just blended.
Grease the muffin pan with cooking spray or oil then line with muffin cups. Fill the cups with the batter to ¾ full. Bake for approximately 30 minutes or until the toothpick test comes out clean.
Note: Make sure to get the batter quickly in the hot oven for puffy muffins.
Crumb Topping (optional)
1 cup whole wheat flour
¾ cup brown sugar
1 cup whole rolled oats
Enough melted butter or margarine (for right consistency)
Mix all the ingredients until pea size clumps form. Sprinkle on top of the batter before baking.