Phantom Rhubarb Muffins #2
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
Muffin
- 1⁄2 cup fat free sour cream
- 1⁄4 cup unsweetened applesauce
- 1 large egg white, lightly beaten
- 1 1⁄3 cups flour
- 1 cup rhubarb, diced
- 2⁄3 cup brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
-
Topping
- 1⁄4 cup brown sugar
- 1⁄4 cup toasted rolled oats
- 1 teaspoon cinnamon
- 2 1⁄2 teaspoons reduced fat margarine, melted
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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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">