Blueberry Rhubarb Streusel Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Dry:2 1/2 c White Whole Wheat Flour1 1/4 c Brown Sugar1 t baking soda1 t baking powder1/2 t salt 1 1/2 c Rhubarb, sliced1 c BluberriesWet:1 egg1/2 c applesauce, unsweetened1 c lowfat buttermilk1 t vanillaTopping: 1/4 c Brown Sugar1 t Flour1/4 t Cinnamon1/8 t Nutmeg1 1/2 T Butter, cold1/3 c Pecans, chopped
-Preheat oven to 375.
-Mix together dry ingredients. Add fruit and stir to coat so it doesn't stick together.
-In a separate bowl, whisk together wet ingredients.
-Pour wet into dry and fold until fully moistened.
-Scoop into greased muffin pans. (18 cups)
For Topping:
-Cut butter into 1/2 in. pieces. Combine with all ingredients in food processor and pulse until a course crumbs form.
-Sprinkle a little more than a tsp of the topping over each muffin
-Bake for 20-25 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user SHINYREDSHOE.
-Mix together dry ingredients. Add fruit and stir to coat so it doesn't stick together.
-In a separate bowl, whisk together wet ingredients.
-Pour wet into dry and fold until fully moistened.
-Scoop into greased muffin pans. (18 cups)
For Topping:
-Cut butter into 1/2 in. pieces. Combine with all ingredients in food processor and pulse until a course crumbs form.
-Sprinkle a little more than a tsp of the topping over each muffin
-Bake for 20-25 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user SHINYREDSHOE.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 3.3 g
- Cholesterol: 15.0 mg
- Sodium: 230.8 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
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