Honey - Rhubarb Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
250 grams (a scant 3/4 cup) dark amber honey100 mL low-fat, vanilla yogurt1 tbsp melted butter1 tsp vanilla1 egg1/4 cup 1% milk2 cups whole wheat pastry flour1 cup oat flour (finely process rolled oats in a blender or food processor if you don't have this)1 tsp salt1 tsp baking soda1 tsp baking powder340 grams (about 12 oz) diced rhubarb
Preheat oven to 350F, grease or line a muffin tin.
In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
In another bowl, whisk together flours, salt, baking soda and baking powder.
Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
In another bowl, whisk together flours, salt, baking soda and baking powder.
Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 1.5 g
- Cholesterol: 10.9 mg
- Sodium: 12.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.3 g
- Protein: 2.5 g
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