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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 3.3 g
  • Cholesterol: 15.0 mg
  • Sodium: 230.8 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.4 g

View full nutritional breakdown of Blueberry Rhubarb Streusel Muffins calories by ingredient
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Blueberry Rhubarb Streusel Muffins

Submitted by: SHINYREDSHOE

Introduction

I like to use white whole wheat flour in any recipe calling for regular flour. It is whole grain, but is a better substitute than plain whole wheat flour because it doesn't change the texture as much.
I also keep powdered buttermilk on hand, or substitute nonfat plain yogurt and milk or soymilk for buttermilk--2 parts yogurt and one part milk/soymilk.

(This recipe is one I modified to my taste from another I found on SparkPeople.)
I like to use white whole wheat flour in any recipe calling for regular flour. It is whole grain, but is a better substitute than plain whole wheat flour because it doesn't change the texture as much.
I also keep powdered buttermilk on hand, or substitute nonfat plain yogurt and milk or soymilk for buttermilk--2 parts yogurt and one part milk/soymilk.

(This recipe is one I modified to my taste from another I found on SparkPeople.)

Number of Servings: 18

Ingredients

    Dry:
    2 1/2 c White Whole Wheat Flour
    1 1/4 c Brown Sugar
    1 t baking soda
    1 t baking powder
    1/2 t salt

    1 1/2 c Rhubarb, sliced
    1 c Bluberries

    Wet:
    1 egg
    1/2 c applesauce, unsweetened
    1 c lowfat buttermilk
    1 t vanilla

    Topping:
    1/4 c Brown Sugar
    1 t Flour
    1/4 t Cinnamon
    1/8 t Nutmeg
    1 1/2 T Butter, cold
    1/3 c Pecans, chopped

Directions

-Preheat oven to 375.
-Mix together dry ingredients. Add fruit and stir to coat so it doesn't stick together.
-In a separate bowl, whisk together wet ingredients.
-Pour wet into dry and fold until fully moistened.
-Scoop into greased muffin pans. (18 cups)

For Topping:
-Cut butter into 1/2 in. pieces. Combine with all ingredients in food processor and pulse until a course crumbs form.
-Sprinkle a little more than a tsp of the topping over each muffin

-Bake for 20-25 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user SHINYREDSHOE.






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