Rhubarb Honey Bran Muffins

- 1 1/2 cup whole-wheat flour (375 mL)
- 3/4 cups wheat bran (175 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp cinnamon (5 mL)
- 1/4 tsp salt (1 mL)
- 1 egg (1 )
- 1/4 cup canola oil (60 mL)
- 1/2 cup honey (125 mL)
- 1/2 cup milk (125 mL)
- 1 tsp vanilla extract (5 mL)
- 3/4 cups applesauce, unsweetened (175 mL)
- 1 1/2 cup rhubarb, diced (fresh or frozen) (375 mL)
1. Preheat oven to 375°F (190°C). Lightly spray canola oil cooking spray on non-stick muffin pans.
2. In large bowl, mix together flour, bran, baking powder, baking soda, cinnamon and salt.
3. In a second bowl, mix together egg, canola oil, honey, milk, vanilla and applesauce.
4. Add wet mixture to dry mixture and stir until just combined. Add rhubarb and gently fold into mixture. Spoon into prepared muffin pan(s).
5. Bake for 20-25 minutes or until tops are firm to the touch.

Nutritional Analysis