Orange Rhubarb Muffins

Orange Rhubarb Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 7.2 g
  • Cholesterol: 17.1 mg
  • Sodium: 18.2 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Orange Rhubarb Muffins calories by ingredient
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Introduction

Came up with these when I was looking for a recipe to use some of my rhubarb. Modified a recipe I found quite a bit and made it much lighter and healthier than the previous version. My kids went nuts over these and ate quite a few! Enjoy! Came up with these when I was looking for a recipe to use some of my rhubarb. Modified a recipe I found quite a bit and made it much lighter and healthier than the previous version. My kids went nuts over these and ate quite a few! Enjoy!
Number of Servings: 12

Ingredients

    3/4 cup Brown sugar
    1/4 cup unsweetened applesauce
    1/4 cup olive oil
    1 lg egg
    1/4 cup Orange juice
    1-2 tsp orange zest
    1/4 cup light sour cream
    1 tsp vanilla extract
    1/2 cup whole wheat flour
    1 cup all-purpose flour
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp baking powder
    1 cup finely chopped rhubarb
    1/4 cup brown sugar
    1/4 cup walnuts

Directions

Mix together first 8 ingredients in a medium bowl. In a small bowl mix together dry ingredients. Add dry ingredients to brown sugar mixture and stir just until moistened. Do not over-mix! Fold in rhubarb last. Divide batter into 12 greased muffin cups. Mix together 1/4 cup brown sugar and 1/4 cup walnuts and sprinkle mixture over batter. Bake at 325F for 25-30 min.

Serving Size: Makes 12 nice sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JEMACA7.

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Member Ratings For This Recipe


  • Very Good
    A nice flexible recipe. My apple sauce was sweetened so I reduced the sugar to 2/3 cup. I didn't have sour cream so used half the oil required and used 1/4 cup of buttermilk instead of sour cream. I didn't want the crumbly top so omitted the 1/4 cup of brown sugar and added pecans to the batter. - 4/2/15

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