Rhubarb Muffins (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I was looking for a delicious way to use up all my Rhubarb. Being very health concious, I altered a combination of recipes and came up with this. I hope you enjoy it as much as I do. Please pay special attention to the cooking instructions regarding the length of time. Due to the moisture in the muffin you may have to cook longer 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:
1. Pre heat oven to 350.
2. Sift together the baking powder, salt, both flours and cinnamon and set aside.
3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
5. Add dry mixture, mixing well but do not over mix.
6. Add Rhubarb, mixing until combined.
7. Place batter in a paper lined muffin tin.
8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
9. 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.
10. Let muffins cool completely.
11. Enjoy!
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