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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 172.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Rhubarb Almond Muffins calories by ingredient
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Rhubarb Almond Muffins

Submitted by: BRIOGUSTO

Introduction

The warm flavours of cinnamon and almond contrast the tartness of rhubarb in this healthy and tasty muffin recipe. The recipe is also lower in sugar and higher in protein than some recipes. The almonds add a nice dose of healthy fats. The warm flavours of cinnamon and almond contrast the tartness of rhubarb in this healthy and tasty muffin recipe. The recipe is also lower in sugar and higher in protein than some recipes. The almonds add a nice dose of healthy fats.
Number of Servings: 6

Ingredients

    1/2 cup all-purpose flour
    1/2 cup whole-wheat flour
    1/4 cup brown sugar
    1 tsp cinnamon
    1 tsp. baking powder
    .25 tsp. baking soda
    dash tsp. salt
    1 egg white
    1 tbsp. olive oil
    1 tbsp. unsweetened applesauce (or strawberry applesauce if available)
    1/3 to 1/2 cup orange juice (as needed)
    3/4 cup rhubarb chunks
    2 tbsp. chopped almonds

Directions

1. Preheat the oven to 350 F. Line or grease a muffin pan.

2. In a large mixing bowl, stir together the flours, sugar, cinnamon, baking powder, baking soda and salt until combined.

3. In another bowl, add the egg white, oil, applesauce, orange juice and almond extract. Beat until smooth with an electric mixer or by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb.

4. Spoon the batter into 6 muffin cups, filling each cup about 2/3 full. Sprinkle the chopped almonds onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Number of Servings: 6

Recipe submitted by SparkPeople user BRIOGUSTO.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • Easy to make. I might add a little more spice though. I am not really fond of whole wheat flour so I think I will cut that back to 1/4 cup and 3/4 cup white flour. - 6/3/10

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  • thanks for a great easy recipe! My DH dislikes rhubarb so it would not be a good idea for me to make a cobbler. these will freeze well and be great treats! - 5/2/10

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