Phantom Rhubarb Muffins #2

Be the first to review
READY IN: 45mins
Recipe by SoupCookie

This version sub's out full fats for low fats, and still leaves lots of flavour!

Ingredients Nutrition


  1. 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.
  2. Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
  3. Topping:.
  4. 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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a