Rhubarb Muffins

READY IN: 40mins
Recipe by Deantini

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.

Top Review by smellyvegetarian

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.

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.

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