Phantom Rhubarb Muffins #2 Recipe

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Phantom Rhubarb Muffins #2
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Ingredients:

Directions:

  1. Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
  2. Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
  3. Topping:.
  4. Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 606.44 Kcal (2539 kJ)
Calories from fat 120.31 Kcal
% Daily Value*
Total Fat 13.37g 21%
Cholesterol 2.59mg 1%
Sodium 1469.42mg 61%
Potassium 336.05mg 7%
Total Carbs 114.1g 38%
Sugars 52.04g 208%
Dietary Fiber 7.35g 29%
Protein 10.02g 20%
Vitamin C 5.7mg 9%
Iron 4.1mg 23%
Calcium 269.6mg 27%
Amount Per 100 g
Calories 262.32 Kcal (1098 kJ)
Calories from fat 52.04 Kcal
% Daily Value*
Total Fat 5.78g 21%
Cholesterol 1.12mg 1%
Sodium 635.61mg 61%
Potassium 145.36mg 7%
Total Carbs 49.35g 38%
Sugars 22.51g 208%
Dietary Fiber 3.18g 29%
Protein 4.33g 20%
Vitamin C 2.5mg 9%
Iron 1.8mg 23%
Calcium 116.6mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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