Total Time
40mins
Prep 15 mins
Cook 25 mins

I came up with this muffin recipe based on 2-3 different recipes I have been using from Zaar. I ran out of Splenda, otherwise I would have used all Splenda and no sugar. I found it really interesting how much lower the yield when using Splenda and/or apple sauce instead of butter. Another recipe with 1/2 cup of butter and 1 1/2 cup sugar yields 24 muffins.

Ingredients Nutrition

Directions

  1. Cream butter, sugar and splenda in a mixer.
  2. Beat in apple sauce + eggs one at a time; add vanilla extract.
  3. Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
  4. Stir in rhubarb.
  5. Add batter to medium muffin cups.
  6. In small bowl - mix topping ingredients and sprinkle on top of muffins.
  7. Bake at 350 F - for 25 min or until golden.
Most Helpful

5 5

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.

5 5

These are good gluten free my way! I made these using Any Kind Muffins (Gluten Free) with butter as this recipe instead of canola oil in that one. I made Am. Applesauce W/English Mixed Spice Inspired by a French Tart 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!

5 5

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