I picked up the February issue of Harrowsmith Country Life from the library on Friday and decided to try out the apple rhubarb muffin recipe they had published. My rhubarb is growing quickly in the garden now and so I wanted to make sure all of last year's rhubarb was used up out of the freezer.I intentionally doubled all the other ingredients but added a little less sugar than the single recipe called for. I have this thing about muffins being muffins, not cupcakes and so I don't like them to be super sweet. I tried one as soon as they were done and thought that the boys might not like them because they were definitely not very sweet, so I was pleasantly surprised when W declared them the best muffins ever and E agreed that he really liked them too. I think the secret to success was that instead of using sugar and butter in the crumble topping I used a bit of maple syrup and coconut oil.
**I also used grapeseed oil instead of melted butter in the batter, oats instead of wheat germ, and I grated the apples instead of using chunks (it made for really moist muffins).