Rhubarb Muffins

Published in Recipes, Breads Author: CentraCare

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.