Danielle Lapointe’s Calgary Stampede Rhubarb Muffins

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 carrot, 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

Directions

1. 1

   Pre-heat oven to 350°F Mix all wet ingredients.

2. 2

   Sift dry ingredients and mix into wet to make batter.

3. 3

   Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.

4. 4

   Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.

5. 5

   Bake at 350F for 20-22 minutes If your oven is not very hot, try making these at 375 F to get the nice round tops.