Monday, June 27, 2011

Rhubarb Muffins

Healthy(ish) Rhubarb Muffins
    1 c. skim milk (or almond, soy, whatever your fav is)
    2 c. finely chopped rhubarb
    1/4 c. Splenda Sugar Blend (or substitute in 1/2 c. regular sugar)
    2 T. baking powder
    1/2 c. chopped walnuts
    1 c. whole wheat flour
    1 t. cinnamon
    4 T. vegetable oil
    2 eggs (I use eggland's best for lower cholesterol)

In a medium bowl, mix together the milk, oil and eggs.
In another bowl, combine flour, sugar, cinnamon, baking powder and walnuts. Add this mixture to the wet bowl and then add the rhubarb. Mix well and pour into greased or paper-lined muffin tins.
Optionally, you can switch out half the rhubarb for your fruit of choice -- apple would be nice. I sliced some strawberries and stuck a piece on top of each before baking. Bake for about 25 minutes at 350 degrees. Makes 12. 

1 comment:

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

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