Phantom Rhubarb Muffins #2

"This version sub's out full fats for low fats, and still leaves lots of flavour!"
 
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Ready In:
45mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
  • Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
  • Topping:.
  • Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!

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RECIPE SUBMITTED BY

Why "SoupCookie"? My cousin Ryan use to come to my house after school sometimes and was *always* hungry! So he used to make his version of chocolate chip cookies and I can't remember what he did or didn't do right but the cookies never failed to come out flat and doughy and gooey. We'd put them in a bowl with milk and eat it with a spoon.....sooooo good! To this very day his recipe has not been deciphered ;) <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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