Rhubarb Muffins (Low Fat) from Food.com
Rhubarb Muffins (Low Fat)
Ingredients
- batter
- 1/2 cup milk, 1%
- 1 teaspoon lemon juice
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 egg whites
- 1 orange, Juices and zest
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 2 cups rhubarb, chopped
- crumb topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Directions
- Pre heat oven to 350.
- Sift together the baking powder, salt, both flours and cinnamon and set aside.
- In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
- Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
- Add dry mixture, mixing well but do not over mix.
- Add Rhubarb, mixing until combined.
- Place batter in a paper lined muffin tin.
- Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
- Bake for 20 – 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
- Let muffins cool completely.
- Enjoy!
Nutrition Facts
Serving Size: 1 (101 g)Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 181.2
- Calories from Fat 7
- 21%
- Amount Per Serving
- % Daily Value
- Total Fat 0.8g
- 1%
- Saturated Fat 0.3g
- 1%
- Cholesterol 1.4mg
- 0%
- Sugars 23.7 g
- Sodium 175.7mg
- 7%
- Total Carbohydrate 41.2g
- 13%
- Dietary Fiber 2.4g
- 9%
- Sugars 23.7 g
- 94%
- Protein 3.6g
- 7%
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