Rhubarb Muffins
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
16 muffins
- Serves:
- 16
ingredients
- 1⁄4 cup butter
- 1⁄2 cup unsweetened applesauce
- 3⁄4 cup sugar
- 3⁄4 cup Splenda sugar substitute
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄2 cup nonfat yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups rhubarb, finely chopped
-
Topping
- 1⁄4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, soft (optional)
directions
- Cream butter, sugar and splenda in a mixer.
- Beat in apple sauce + eggs one at a time; add vanilla extract.
- Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
- Stir in rhubarb.
- Add batter to medium muffin cups.
- In small bowl - mix topping ingredients and sprinkle on top of muffins.
- Bake at 350 F - for 25 min or until golden.
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Reviews
-
These are very good, and they taste much more decadent than they are! I used whole wheat and oat flours (oat is so light in baked goods), and I decreased the sugar to 2/3 c and omitted the Splenda. We especially enjoyed the topping, and while I used the butter this time I think it will be just as good without it next time. I have recently fallen in love with rhubarb and I'm so glad to have found this recipe. Thanks so much for posting! Made for PRMR tag.
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These are good gluten free my way! I made these using Recipe #360337 with butter as this recipe instead of canola oil in that one. I made Recipe #408013 without the spices for the unsweetened applesauce, I used only brown sugar as in the gluten free recipe. I added vanilla paste in a lesser amount as I think it is stronger & of course the rhubarb fresh from someones garden. I made the topping with a gluten free flour mix and the butter but maybe it would have been better without the butter I didn't realise it was optional. Thanks Deantini. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood!
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I have a lot of rhubarb to use and I was glad to see this recipe in the all-player cookbook for ZWT :) I used only 1/2 cup of sugar and 3/4 cup Splenda. The taste is sweet just enough. I'm glad I reduced the sugar. I made the topping without the butter. After the 25 minutes I thought my muffins were ready. The tooth-pick came out clean. But when I tried to remove them from the pan, I saw they were too moist so I put them back in the warm oven for a 10 minutes. They are so yummy. Thanks Deantini :) Made for the Zwizzle Chicks of ZWT
RECIPE SUBMITTED BY
Deantini
Canada