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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

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.