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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!

Author/Source

christine@onceamonthmom

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees.
  2. Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
  3. In another bowl mix together egg, vanilla, brown sugar, unsweetened applesauce and oil.
  4. Pour wet ingredients into the flour mixture until thoroughly combined.
  5. Fold in rhubarb.
  6. Spray muffin tin pan with non-stick cooking spray or add foil liners.
  7. Fill each muffin tin until 2/3 full.
  8. Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.

Freezing Instructions

  • When muffins come out of the oven, place on cooling rack. When cool, place in freezer to flash freeze.

Serving Suggestions

  • Thaw one serving in refrigerator overnight.

Nutritional Information:

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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10 Responses to “Low-Fat Rhubarb Muffins”

  1. Elizabeth says:

    For some people, cooking with rhubarb really does mean leaving their comfort zone. Thankfully, rhubarb does pair well with peaches, apples and strawberries when making muffins. A low fat yogurt can replace the oil too in many recipes.

  2. Damien says:

    I had a huge bag of rhubarb in the freezer that I needed to use. So I made these muffins tonight! They tasted really good. Even my husband liked them and he sometimes turns his nose up at my ‘healthier’ options. I used whole wheat pastry flour and I added 1/3 c. pecans just to add a little something. It was good and I may add even a few more nuts next time. I just put a bunch in the freezer so we’ll see how they do.

  3. Lee Ann K says:

    I used whole wheat flour and i made a puree from frozen red raspberries and strawberries as I couldn’t find rhubarb. They are really good and even my 2yr old son approves!! I made mini muffins to control my portions and to fit my sons little hands :) very yummy! thanks!

  4. [...] This entry was posted on Friday, January 28, 2011 at 8: 00 am and is filed under revenue. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or a trackback from your own site. This article is a revised edition, original one is at here. [...]

  5. Erin F says:

    I made these with frozen rhubarb and sampled one fresh before putting the rest in the freezer. Yum!

  6. lydia says:

    the one cup of rubarb is measured before or after its chopped

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