Rhubarb Muffins
This is a delicious rhubarb muffin recipe! Rhubarb is low calorie and filled with fiber, vitamins and minerals.
Servings 12
Calories 108kcal
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
Serving: 12g | Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.1mg | Vitamin D: 0.1µg | Calcium: 26mg | Iron: 1mg