Blueberry Rhubarb Streusel Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 168.8
- Total Fat: 3.3 g
- Cholesterol: 15.0 mg
- Sodium: 230.8 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
View full nutritional breakdown of Blueberry Rhubarb Streusel Muffins calories by ingredient
Introduction
I like to use white whole wheat flour in any recipe calling for regular flour. It is whole grain, but is a better substitute than plain whole wheat flour because it doesn't change the texture as much.I also keep powdered buttermilk on hand, or substitute nonfat plain yogurt and milk or soymilk for buttermilk--2 parts yogurt and one part milk/soymilk.
(This recipe is one I modified to my taste from another I found on SparkPeople.) I like to use white whole wheat flour in any recipe calling for regular flour. It is whole grain, but is a better substitute than plain whole wheat flour because it doesn't change the texture as much.
I also keep powdered buttermilk on hand, or substitute nonfat plain yogurt and milk or soymilk for buttermilk--2 parts yogurt and one part milk/soymilk.
(This recipe is one I modified to my taste from another I found on SparkPeople.)
Number of Servings: 18
Ingredients
-
Dry:
2 1/2 c White Whole Wheat Flour
1 1/4 c Brown Sugar
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 c Rhubarb, sliced
1 c Bluberries
Wet:
1 egg
1/2 c applesauce, unsweetened
1 c lowfat buttermilk
1 t vanilla
Topping:
1/4 c Brown Sugar
1 t Flour
1/4 t Cinnamon
1/8 t Nutmeg
1 1/2 T Butter, cold
1/3 c Pecans, chopped
Directions
-Preheat oven to 375.
-Mix together dry ingredients. Add fruit and stir to coat so it doesn't stick together.
-In a separate bowl, whisk together wet ingredients.
-Pour wet into dry and fold until fully moistened.
-Scoop into greased muffin pans. (18 cups)
For Topping:
-Cut butter into 1/2 in. pieces. Combine with all ingredients in food processor and pulse until a course crumbs form.
-Sprinkle a little more than a tsp of the topping over each muffin
-Bake for 20-25 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user SHINYREDSHOE.
-Mix together dry ingredients. Add fruit and stir to coat so it doesn't stick together.
-In a separate bowl, whisk together wet ingredients.
-Pour wet into dry and fold until fully moistened.
-Scoop into greased muffin pans. (18 cups)
For Topping:
-Cut butter into 1/2 in. pieces. Combine with all ingredients in food processor and pulse until a course crumbs form.
-Sprinkle a little more than a tsp of the topping over each muffin
-Bake for 20-25 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user SHINYREDSHOE.