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Low-Fat Rhubarb Muffins

<p>Perfect for an easy breakfast on the go, these Low-Fat Rhubarb Muffins are a guilt-free treat. Rhubarb brings a pop of tartness to balance the sweetness of brown sugar and applesauce while a touch of cinnamon and vanilla round out the flavor of these light little muffins.</p>
12 Servings Recipe By

Ingredients

  • 1 1/2 cups Flour, All-Purpose
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1/4 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • 2/3 cups Brown Sugar
  • 2/3 cups Applesauce
  • 1/4 cups Vegetable Oil
  • 1 cup chunk Rhubarb

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 160 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 19mg Cholesterol
  • 117mg Sodium
  • 26g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 11g Added Sugars)
  • 2g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
  2. In another bowl mix together egg, vanilla, brown sugar, applesauce and oil.
  3. Pour wet ingredients into the flour mixture until thoroughly combined.
  4. Fold in rhubarb.
  5. Spray muffin tin pan with non-stick cooking spray or add foil liners.
  6. Fill each muffin tin until 2/3 full.
  7. Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
  8. Flash freeze.
  9. Once frozen, divide among indicated number of freezer bags. Remove as much air as possible, then label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature.

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