Coconut rhubarb muffins

So I'm 99% moved into our new house, but I'm lacking a few things... TV, internet... a couch! Well the couch part will be solved on today WOOHOOO somewhere to sit??? So exciting. The TV and internet wont be moving over until John transfers his service... so I'm still a few weeks out from that. In the mean time I'm left to my own devises at night... which lately has led to random baking at 9pm. It's about the time I realize I've done all the random things on my list and am bored silly. In all reality I should be working on that quilt I started who knows how long ago... maybe one of these nights...


These muffins came about since Jeanne smuggled me some rhubarb across the border when we met up a few weeks ago... mmmm illegal canadian rhubarb LOL actually it's probably not illegal per-say... or is it illegal to carry fruits over the boarder??? Don't come arrest me boarder patrol!!!

I went about mixing and mashing and then realizing I was missing things like cinnamon... enter in the cinnamon agave!! (note to self: remember to pick up cinnamon next time I'm at the store). These muffins are super moist... possibly a little too much so... although the coworkers disagree and ate them up super fast (always a good sign).

Coconut rhubarb muffins
recipe by steph chows

2 cups chopped rhubarb (preferably of the illegal canadian variety)
1 ½ cups whole wheat flour
1/2 cup sweetened coconut
1 ½ teaspoon baking powder
dash fine grain sea salt
½ cup unsweetened apple sauce
1/4 cup granulated organic zero (or granulated splenda or white sugar)
¼ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon agave
2 Tbs milled flax seeds (plus 6 Tbs water) whisked together
½ cup fat free sour cream


Whisk together the flour, coconut, baking powder and salt to aerate and combine; set aside.

Beat together apple sauce and sugars. Beat in vanilla extract. Add the flax seed mix, beating well. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth.

Gently fold rhubarb in and divide into 12 greased muffin tins.

Bake for about 30 minutes at 350 or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely.