Low Fat Rhubarb Blueberry Muffins

Name: Low Fat Rhubarb Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 1/4 c. butter or marg; 1/4 c. lowfat buttermilk; 2/3 c. nonfat milk; 1 1/2 c. sugar; 2 eggs; 1/2 c. fat free sour cream; 2 c. white flour; 1 c. quick cook oatmeal; 5 tsp baking powder; 2 tsp salt; 2 c. fresh or frozen blueberries; 2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)

(2)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 24

Ingredients

1/4 c. butter or marg1/4 c. lowfat buttermilk2/3 c. nonfat milk1 1/2 c. sugar2 eggs1/2 c. fat free sour cream2 c. white flour1 c. quick cook oatmeal5 tsp baking powder2 tsp salt2 c. fresh or frozen blueberries2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor, do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)

Directions

1. In a small bowl cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 24 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Number of Servings: 24

Recipe submitted by SparkPeople user MELZERMTAJ.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 138.2
Total Fat: 2.9 g
Cholesterol: 18.3 mg
Sodium: 332.7 mg
Total Carbs: 26.1 g
Dietary Fiber: 1.1 g
Protein: 2.7 g

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Member Reviews

SHARILKING
very good - 6/6/11
STILLOUT2LUNCH
Really good and they are super moist. Used the streusal topping on another rhubarb muffin recipe. - 2/14/11