Rhubarb Muffins Low Fat Recipe 385

RHUBARB CRISP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
• Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
• Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
• Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

RHUBARB OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
• Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
• In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
• For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
• Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

RHUBARB MUFFINS (LOW FAT) RECIPE - (3.8/5)

Steps:

• 1. Pre heat oven to 350. 2. Sift together the baking powder, salt, both flours and cinnamon and set aside. 3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk). 4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved. 5. Add dry mixture, mixing well but do not over mix. 6. Add Rhubarb, mixing until combined. 7. Place batter in a paper lined muffin tin. 8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping. 9. Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal. 10. Let muffins cool completely. 11. Enjoy! Nutrition Facts Servings Per Recipe: 12 Calories 181.2 Calories from Fat 7

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB MUFFINS (LOW FAT)

Steps:

• Pre heat oven to 350.
• Sift together the baking powder, salt, both flours and cinnamon and set aside.
• In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
• Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
• Add dry mixture, mixing well but do not over mix.
• Add Rhubarb, mixing until combined.
• Place batter in a paper lined muffin tin.
• Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
• Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
• Let muffins cool completely.
• Enjoy!

RHUBARB MUFFINS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
• In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
• In a small bowl, blend sugar and butter and sprinkle over each muffin.
• Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

RHUBARB MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners or spray with nonstick cooking spray.
• Add the applesauce, eggs, maple syrup, and almond milk to a large bowl and whisk everything together.
• Add all of the dry ingredients and mix again.
• Finally, add melted coconut oil and mix one last time.
• Evenly spoon batter between 12 muffins in your tin, filling them about 2/3 of the way full.*
• Bake at 350ºF for 16-18 minutes or until a toothpick comes out clean.
• Let cool for at least 10 minutes before removing from muffin tin to continue cooling on a cooling rack.