Sourdough Rhubarb muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
sourdough starter, 1 cup (remove)*Whole Wheat Flour, 1 cup (remove)Baking Soda, .75 tsp (remove)Oats, 1 cup (remove)Salt, .25 tsp (remove)Yogurt, plain, low fat, .75 cup (8 fl oz) (remove)*Canola Oil, 3 tbsp (remove)Brown Sugar, .333 cup, packed (remove)Egg, fresh, 1 large (remove)*Rhubarb, 1.5 cup, diced (remove)
Preheat oven to 350F.
Add rhubarb, 1 tbsp water and 6 tsp (2 tbsp) brown sugar to sauce pan and cook for 8 minutes on medium heat.
Mix all other ingredients together. Add rhubarb last. Put 1 heaping tsp of batter for each muffin in oiled muffin tin (spray pam). Cook for 7+ minutes.
Serving Size: Makes 36 muffins
Add rhubarb, 1 tbsp water and 6 tsp (2 tbsp) brown sugar to sauce pan and cook for 8 minutes on medium heat.
Mix all other ingredients together. Add rhubarb last. Put 1 heaping tsp of batter for each muffin in oiled muffin tin (spray pam). Cook for 7+ minutes.
Serving Size: Makes 36 muffins
Nutritional Info Amount Per Serving
- Calories: 52.0
- Total Fat: 1.6 g
- Cholesterol: 5.4 mg
- Sodium: 49.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.0 g
- Protein: 1.2 g
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