Low-Fat Rhubarb Muffins
I have to admit I’ve never cooked with a rhubarb…until now.
Rhubarbs are almost in season so I thought it would be fun to break out of my comfort zone and try something new. So after searching high and low I found a recipe on cooks.com that looked pretty good. I tried to “healthify” it somewhat by replacing some of the oil with applesauce to reduce the fat and adding a lot of cinnamon for taste. Some of the flour could even be replaced with whole wheat but I didn’t try it this time.
If you’re feeling adventurous, give it a try. If you want a “safer” option, just replace the rhubarb with another type of fruit like strawberries. It will be a great breakfast on the run!
By the way, don’t forget tomorrow is the last day to enter Apartment Guide’s New Space, New Year Blogger Challenge. You could will a $100 American Express gift card!
- 1 1/2 c. flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2/3 c. light brown sugar
- 2/3 c. applesauce, unsweetened
- 1/4 c. oil
- 1 c. rhubarb, chopped
- Preheat oven to 400 degrees.
- Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
- In another bowl mix together egg, vanilla, brown sugar, unsweetened applesauce and oil.
- Pour wet ingredients into the flour mixture until thoroughly combined.
- Fold in rhubarb.
- Spray muffin tin pan with non-stick cooking spray or add foil liners.
- Fill each muffin tin until 2/3 full.
- Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
- When muffins come out of the oven, place on cooling rack. When cool, place in freezer to flash freeze.
- Thaw one serving in refrigerator overnight.
Servings: 12 • Serving Size: 1 muffin • Calories: 156
Fat: 5 • Protein: 2 • Carbs: 30 • Fiber: 1 • WW Points: 3 • Points: 5
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