Rhubarb Muffins

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.

• Ready In: 40 mins
• Serves: 16
• Yields: 16 muffins

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

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.