Danielle Lapointe’S Calgary Stampede Rhubarb Muffins

• 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

1. Pre-heat oven to 350u0b0F Mix all wet ingredients.
2. Sift dry ingredients and mix into wet to make batter.
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. Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
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.

brown sugar, egg, canola oil, vanilla, milk, fresh rhubarb, strawberry applesauce, sweeten flaked coconut, baby carrots, flour, baking powder, salt, baking soda, brown sugar, flour, margarine

Taken from www.food.com/recipe/danielle-lapointe-s-calgary-stampede-rhubarb-muffins-311670 (may not work)