Honey - Rhubarb Muffins
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 112.7
- Total Fat: 1.5 g
- Cholesterol: 10.9 mg
- Sodium: 12.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.3 g
- Protein: 2.5 g
View full nutritional breakdown of Honey - Rhubarb Muffins calories by ingredient
Introduction
Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning. Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning.Number of Servings: 21
Ingredients
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250 grams (a scant 3/4 cup) dark amber honey
100 mL low-fat, vanilla yogurt
1 tbsp melted butter
1 tsp vanilla
1 egg
1/4 cup 1% milk
2 cups whole wheat pastry flour
1 cup oat flour (finely process rolled oats in a blender or food processor if you don't have this)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
340 grams (about 12 oz) diced rhubarb
Directions
Preheat oven to 350F, grease or line a muffin tin.
In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
In another bowl, whisk together flours, salt, baking soda and baking powder.
Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
In another bowl, whisk together flours, salt, baking soda and baking powder.
Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
Member Ratings For This Recipe
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ROSSYFLOSSY
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RAPUNZEL53
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NELLJONES
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MUSICNUT
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CD10895053
