HEALTHY RHUBARB CINNAMON MUFFINS
I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.
Provided by Artsy Chef
Categories Quick Breads
Time 50m
Yield 15 muffins
Number Of Ingredients 11
Steps:
- To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
- Dice rhubarb into 1/4 inch chunks.
- Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
- Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
- Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
- Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #breads #muffins #quick-breads
You'll also love
Daud Shah
[email protected]These muffins are delicious! I've made them several times and they're always a hit.
Megha Nirvan
[email protected]These muffins are a bit too tart for my taste, but my husband loves them. He says they're the perfect balance of sweet and sour.
Saqib Baghoor
[email protected]I'm not a baker, but these muffins were easy to make and turned out great! My kids loved them.
Sk Shakil
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love the tartness of the rhubarb.
Eska channel
[email protected]Not a fan of rhubarb, but these muffins were surprisingly good. The cinnamon flavor really shines through.
Solu Khan
[email protected]I added some chopped walnuts to the batter for extra crunch. The muffins were a big hit!
khamine kasser
[email protected]These muffins are a great way to use up leftover rhubarb. They're also a healthy and delicious snack.
Zayd Mahmoud
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy with a delicious crumb.
Maqsood Javed
[email protected]The muffins were dry and crumbly. I'm not sure what went wrong.
Adewale John Amao (DIMEJIPAUL4CHRIST)
[email protected]A bit too sweet for my taste, but overall a good recipe.
Wetini Herewini
[email protected]I've made these muffins several times now and they're always a favorite. They're the perfect balance of tart and sweet.
Tony Ortiz
[email protected]These muffins were a hit at my brunch party! Everyone loved them.
Monahib Hagary
[email protected]I substituted almond flour for regular flour and they still came out great! The muffins were moist and flavorful.
Aiden Wallace
[email protected]Easy to follow recipe and the muffins turned out delicious! My family loved them.
Mason8
[email protected]These muffins are incredibly moist and bursting with flavor. The tartness of the rhubarb and the sweetness of the cinnamon pair perfectly together. I loved the crumbly topping as well. Will definitely be making these again!