Rhubarb Almond Muffins
- Number of Servings: 12
Ingredients
1 cup all-purpose flour1 cup whole-wheat flour1/2 cup organic raw sugar1 1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt2 egg whites2 tbsp. light olive oil2 tbsp. unsweetened applesauce (or strawberry applesauce if available)3/4 cup orange juice1/2 tsp. almond extract1 1/4 cup finely chopped rhubarb3 tbsp. chopped almonds
1. Preheat the oven to 350 F. Line a muffin pan with liners.
2. In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda and salt until combined.
3. In another bowl, add the egg whites, 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 12 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: 12
Recipe submitted by SparkPeople user LAWEST.
2. In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda and salt until combined.
3. In another bowl, add the egg whites, 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 12 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: 12
Recipe submitted by SparkPeople user LAWEST.
Nutritional Info Amount Per Serving
- Calories: 139.1
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 308.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
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