Cook Time: 15 minutes
Ingredients:
- 1 1/2 cups finely chopped fresh rhubarb
- 1 tbsp sugar
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 egg, lightly beaten
- 3/4 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 cup low-fat buttermilk
- 1 tsp vanilla extract
Preparation:
Preheat oven to 400 degrees. Line a muffin pan with paper liners or spray with nonstick cooking spray.Place chopped rhubarb in a small bowl. Sprinkle with a tablespoon of sugar and toss.
In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, stir egg, sugar, oil, buttermilk and vanilla extract. Add to the dry ingredients and stir until just moist. Fold in rhubarb.
Fill muffin cups 2/3 full. Bake for 15 minutes, or until a toothpick placed in the center of a muffin comes out clean.
Makes 12 muffins.
Per Muffin: Calories 171, Calories from Fat 29, Total Fat 3.2g (sat 0.4g), Cholesterol 19mg, Sodium 276mg, Carbohydrate 31.6g, Fiber 1.9g, Protein 3g
