Diabetic Friendly Rhubarb Walnut Muffins
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 c whole wheat flour2 tbsp Splenda Sugar Blend for baking1tbsp. baking powder1/2 tsp. ground cinnamon1c finely chopped fresh or frozen rhubarb1/4 c chopped walnuts1/2 c fluid skim (nonfat) milk1/4 c egg substitute2 tbsp canola oil
Makes 8 Muffins:
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user SBWIDS.
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user SBWIDS.
Nutritional Info Amount Per Serving
- Calories: 94.8
- Total Fat: 6.2 g
- Cholesterol: 0.4 mg
- Sodium: 21.7 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.3 g
- Protein: 3.1 g