Rhubarb Muffins
This is a delicious rhubarb muffin recipe! Rhubarb is low calorie and filled with fiber, vitamins and minerals.
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Ingredients
- 1½ cups flour all-purpose, whole-wheat or a combination
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup packed brown sugar
- 1 egg
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup diced rhubarb fresh or frozen and thawed
Instructions
- Wash hands with soap and water.
- Preheat oven to 400° F. Lightly grease 12 muffin cups or muffin pan
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, mix together brown sugar, egg, applesauce, oil and vanilla. Stir in rhubarb.
- Add the wet ingredients to the dry ingredients. Stir until dry ingredients are moistened. Do not overmix.
- Divide the mixture between muffin cups. Bake for 18 to 20 minutes or until a toothpick comes out clean. Remove muffins from pan after a few minutes of cooling.
- Store muffins in a closed container for up to two days at room temperature or a week in the refrigerator.
Notes
If using frozen rhubarb, measure when mostly frozen. After thawing, add rhubarb and extra juice to wet ingredients.
https://www.foodhero.org/recipes/rhubarb-muffins
Nutrition Facts
Rhubarb Muffins
Serving Size
12 g
Amount per 1 Serving
Calories
108
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
64
mg
3
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin D
0.1
µg
1
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
Potassium
31
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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