Low Fat Rhubarb Blueberry Muffins

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 138.2

Total Fat: 2.9 g
Cholesterol: 18.3 mg
Sodium: 332.7 mg
Total Carbs: 26.1 g
Dietary Fiber: 1.1 g
Protein: 2.7 g

View full nutritional breakdown of Low Fat Rhubarb Blueberry Muffins calories by ingredient

Introduction

A very moist, lowfat muffin loaded with blueberries and rhubarb! A very moist, lowfat muffin loaded with blueberries and rhubarb!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 24

Ingredients

1/4 c. butter or marg

1/4 c. lowfat buttermilk

2/3 c. nonfat milk

1 1/2 c. sugar

2 eggs

1/2 c. fat free sour cream

2 c. white flour

1 c. quick cook oatmeal

5 tsp baking powder

2 tsp salt

2 c. fresh or frozen blueberries

2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor, do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)

Directions

1. In a small bowl cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 24 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Number of Servings: 24

Recipe submitted by SparkPeople user MELZERMTAJ.