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Bread: Rhubarb Walnut Muffins

Source of Recipe

Marilyn Helton


List of Ingredients

1/2 C whole wheat flour
1/4 C sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 C finely chopped fresh or frozen rhubarb
1/4 C chopped walnuts
1/2 C fluid skim (nonfat) milk
1 egg
2 tablespoons vegetable oil



Recipe

Preheat oven to 350°F.

Stir together flour, sugar, baking powder and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredient 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.


YIELD: 8 Muffins

Tip: Fill empty muffin tins with water in order for muffins to cook evenly.

Per Muffin
81 Cal
7 g Total Fat
27 g Carbohydrate
4 g Protein
23 mg Cholesterol
16 mg Sodium
120 mg Potassium

Exchanges:
1 Bread/Starch
1 Fruit
1 Fat