Danielle Lapointe’s Calgary Stampede Rhubarb Muffins

May 12, 2023May 12, 20230 14
Calgary Stampede Rhubarb Muffins: A Moist and Delicious Treat
in Bakery

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups brown sugar , packed
1 egg
1/2 cup canola oil
2 teaspoons vanilla
1 cup whole milk
1 cup chopped fresh rhubarb
1/2 cup strawberry applesauce
1/2 cup sweeten flaked coconut
1/2 cup baby carrots , grated
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/4 cup flour
1/4 cup margarine

Nutrision Information

Servings Per Recipe
20
Calories
301
Sugar
30g
Fat
12g
Danielle Lapointe’s Calgary Stampede Rhubarb Muffins are a delicious treat to be enjoyed any time of day. These muffins are inspired by the famous Calgary Stampede, a ten-day rodeo and festival held annually in Calgary, Alberta. The combination of moist rhubarb, sweetened flaked coconut, and baby carrots make these muffins a unique and flavorful option that is sure to impress. Whether you enjoy them as a breakfast or snack, these muffins are a crowd pleaser that are sure to satisfy your sweet tooth.

Instructions

1.Preheat the oven to 400°F.
2.In a large mixing bowl, whisk together the brown sugar, egg, canola oil, vanilla, and milk.
3.Add in the rhubarb, strawberry applesauce, sweetened flaked coconut, and grated baby carrots, stirring well to combine.
4.In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
5.Slowly incorporate the dry ingredients into the wet ingredients using a spatula.
6.In a small bowl, cut together the brown sugar, flour, and margarine to form a crumb topping.
7.Divide the muffin batter evenly among 20 lined muffin cups.
8.Sprinkle the crumb topping over the muffin batter.
9.Bake the muffins for approximately 25 minutes, or until a toothpick comes out clean.
10.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely before serving.

PROS

The combination of rhubarb, coconut, and baby carrots create a deliciously moist muffin with a delicate balance of sweet and tart flavors.

These muffins are easy to make, and can be stored in an airtight container for up to 5 days.

They are a perfect breakfast or snack option for those with a sweet tooth.

CONS

These muffins are high in sugar due to the brown sugar and strawberry applesauce.

The recipe also includes canola oil, which is a highly processed oil that may contain trace amounts of trans fats.

As with all baked goods, moderation is key when consuming these muffins.

HEALTH & BENEFITS

While these muffins are not particularly healthy, adding rhubarb and baby carrots to the ingredient list provides some added nutrients.
Rhubarb is high in fiber and vitamin K, which can help to improve bone health. It may also help to support digestion and aid in weight loss.
Baby carrots are rich in vitamin A, which is important for maintaining good eye health. They are also low in calories, making them a great addition to any diet.

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