Diabetic Friendly Rhubarb Walnut Muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 94.8
- Total Fat: 6.2 g
- Cholesterol: 0.4 mg
- Sodium: 21.7 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.3 g
- Protein: 3.1 g
View full nutritional breakdown of Diabetic Friendly Rhubarb Walnut Muffins calories by ingredient
Number of Servings: 8
Ingredients
-
1/2 c whole wheat flour
2 tbsp Splenda Sugar Blend for baking
1tbsp. baking powder
1/2 tsp. ground cinnamon
1c finely chopped fresh or frozen rhubarb
1/4 c chopped walnuts
1/2 c fluid skim (nonfat) milk
1/4 c egg substitute
2 tbsp canola oil
Directions
Makes 8 Muffins:
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user SBWIDS.
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user SBWIDS.
