RHUBARB MUFFINS (LOW FAT) RECIPE - (3.8/5)
Provided by jads8627
Number Of Ingredients 17
Steps:
- 1. Pre heat oven to 350. 2. Sift together the baking powder, salt, both flours and cinnamon and set aside. 3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk). 4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved. 5. Add dry mixture, mixing well but do not over mix. 6. Add Rhubarb, mixing until combined. 7. Place batter in a paper lined muffin tin. 8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping. 9. Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal. 10. Let muffins cool completely. 11. Enjoy! Nutrition Facts Servings Per Recipe: 12 Calories 181.2 Calories from Fat 7
RHUBARB MUFFINS (LOW FAT)
I was looking for a delicious way to use up all my Rhubarb. Being very health concious, I altered a combination of recipes and came up with this. I hope you enjoy it as much as I do. Please pay special attention to the cooking instructions regarding the length of time. Due to the moisture in the muffin you may have to cook longer
Provided by Stormshiver
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Pre heat oven to 350.
- Sift together the baking powder, salt, both flours and cinnamon and set aside.
- In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
- Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
- Add dry mixture, mixing well but do not over mix.
- Add Rhubarb, mixing until combined.
- Place batter in a paper lined muffin tin.
- Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
- Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
- Let muffins cool completely.
- Enjoy!
Nutrition Facts : Calories 181.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 175.7, Carbohydrate 41.3, Fiber 2.4, Sugar 23.7, Protein 3.7
SOUR CREAM RHUBARB MUFFINS
Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2
RHUBARB MUFFINS
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
- Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.
Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB OATMEAL MUFFINS
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
Nutrition Facts :
OLD FASHIONED RHUBARB MUFFINS
This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.
Provided by ILuvRecipes
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder. Set aside.
- Combine milk, oil, vanilla, and egg in a mixing bowl.
- Add dry ingredients, and stir just until mixed.
- Fold in rhubarb.
- Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1
RED CURRANT RHUBARB MUFFINS
Make and share this Red Currant Rhubarb Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 45m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
- While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
- Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
- Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.
Nutrition Facts : Calories 156.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 26.3, Sodium 161.6, Carbohydrate 26.2, Fiber 0.8, Sugar 10.1, Protein 3
More about "rhubarb muffins low fat recipe 385 food"
HEALTHY RHUBARB MUFFINS | WW FRIENDLY - FOOD …
From foodmeanderings.com
4.8/5 (6)Total Time 30 minsCategory Breakfast, Brunch, SnackCalories 91 per serving
- Mix oil, greek yogurt, agave, orange juice, orange zest, applesauce, eggs and vanilla extract, then add baking soda and stir. (it will foam up a little - it's meant to)
- Stir two types of flours, baking powder, salt, brown sugar and cinnamon together in a separate bowl.
HEALTHY CINNAMON RHUBARB MUFFINS | SWEET PEAS & SAFFRON
From sweetpeasandsaffron.com
LOW-FAT RHUBARB MUFFINS | ONCE A MONTH MEALS
From onceamonthmeals.com
LOW FAT RHUBARB MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 40 minsServings 12Calories 181 per serving
RHUBARB MUFFINS RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
3.3/5 (8)Author Emily Weinberger for Food Network KitchenServings 12Difficulty Easy
RHUBARB MUFFINS OR LOAVES | CANADIAN LIVING
From canadianliving.com
10 BEST HEALTHY RHUBARB MUFFINS RECIPES | YUMMLY
From yummly.com
EASY RHUBARB MUFFINS - A BEAUTIFUL PLATE
From abeautifulplate.com
7 RHUBARB MUFFINS TO WAKE UP YOUR TASTE BUDS - ALLRECIPES
From allrecipes.com
RHUBARB MUFFINS - HEALTHY AND SUGARFREE CUPCAKES - JULES …
From julesbalancedrecipes.com
LOW CALORIE RHUBARB MUFFIN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LOW SUGAR RHUBARB MUFFIN RECIPES - COOKEATSHARE
From cookeatshare.com
TOP 50 LOW CALORIE RHUBARB RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
LOW-FAT RHUBARB MUFFINS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love