Rhubarb Muffins Print

by Andrea Holwegner | Jun 4, 2013

This is an old family recipe for a sweet treat. Tart rhubarb and the sweet crumb topping provide an amazing flavor combination!

Makes 12 Muffins

What you need:

1 egg
1/4 cup melted soft tub non-hydrogenated margarine or butter
1 cup buttermilk or low-fat yogurt
3/4 cup brown sugar
1 tsp vanilla
1 1/2 cups flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups diced rhubarb (fresh or frozen)

Topping: 1/4 cup brown sugar, 1/2 tsp cinnamon, 2 tbsp chopped pecans

How you prepare:

Combine egg, melted margarine, buttermilk, brown sugar, and vanilla. Mix well. Combine dry ingredients (flours, baking powder, soda, & salt). Mix dry and wet ingredients just until moistened. Stir in rhubarb. Fill muffin cups 3/4 full. Combine topping and sprinkle on muffins. Bake at 400 degrees F for 20 to 25 minutes.

Per serving:

Calories 224
Carbohydrates 39 g
Protein 5 g
Fat 6 g
Dietary Fiber 2 g

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Rhubarb Muffins Print

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Rhubarb Muffins Print

<img class="alignright size-full wp-image-6299 lazyload" style="margin: 6px 0px 0px 15px;" alt="Rhubarb Muffins recipe" src="https://www.healthstandnutrition.com/wp-content/uploads/2011/11/Rhubarb-Muffins.png" width="282" height="218" />What you need:

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Andrea Holwegner

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