Rhubarb Streusel Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 178.2
- Total Fat: 6.8 g
- Cholesterol: 0.9 mg
- Sodium: 249.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.7 g
View full nutritional breakdown of Rhubarb Streusel Muffins calories by ingredient
Introduction
Delicious muffins Delicious muffinsNumber of Servings: 18
Ingredients
-
2 C all-purpose flour
1/2 C sugar
1/4 C molasses
2.5 t baking powder
1 t cinnamon
1/2 t baking powder
1/2 C fat-free yogurt
1/2 C fat free sour cream
1/2 t salt
1/2 C margarine, melted
3/4 C egg beaters
1 t vanilla extract
1/2 t orange extract
2 C rhubarb, diced
Streusel
2 T margarine
2 T flour
1/4 C brown sugar
1/4 C oatmeal
Directions
Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AURORADAWN5.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AURORADAWN5.