Low-fat Raspberry Rhubarb Muffins
Modified from Sparkpeople
Ingredients
- 1 1/4 c. brown sugar
1/2 c. unsweetened applesauce
1 egg
2 tsp vanilla
1 c. lowfat buttermilk
1 1/2 c. rhubarb, diced
1 c. raspberries
1 1/2 c. whole-wheat flour
1 c. all-purpose flour
2 tbsp flax seed meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
- Topping:
1 tbsp melted butter
1 tsp cinnamon
1/3 c. sugar
Directions
Preheat the oven to 375 degrees.
In a large bowl, mix together brown sugar, flour, baking soda, baking powder, and salt. In another bowl, mix together applesauce, egg, vanilla, and buttermilk. Gradually add the wet ingredients to the dry ingredients. Add the rhubarb to the batter. Fold in raspberries. Don't overmix! Pour the batter into muffin cups.
Stir together the butter, cinnamon and sugar. Sprinkle small chunks of this topping over the muffins. Bake for 20 minutes or until toothpick comes out clean. Makes about 20-24 muffins.
Information
- Category
- Breads, Breakfast/Brunch