Rhubarb Muffins
Recipe adapted from Taste of Home
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 egg
- 1/2 cup plain, nonfat yogurt
- 1-1/2 cups skim milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups diced fresh or frozen rhubarb
Directions
In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, yogurt, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups (or spray muffin cups with Pam) two-thirds full. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 22 muffins (1 serving = 1 muffin)
Nutrition Information Per Serving- Calories: 143
- Fat: 5 g.
- Sat. Fat: 0.5 g.
- Trans Fat: 0 g.
- Sodium: 99 mg
- Carbs: 21 g.
- Fiber: 1 g.
- Protein: 2.5 g.