RHUBARB MUFFINS

Rhubarb Muffins image

I came up with this muffin recipe based on 2-3 different recipes I have been using from Zaar. I ran out of Splenda, otherwise I would have used all Splenda and no sugar. I found it really interesting how much lower the yield when using Splenda and/or apple sauce instead of butter. Another recipe with 1/2 cup of butter and 1 1/2 cup sugar yields 24 muffins.

Provided by Deantini

Categories Dessert

Time 40m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 15

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Ingredients

1/4 cup butter
1/2 cup unsweetened applesauce
3/4 cup sugar
3/4 cup Splenda sugar substitute
2 eggs
2 teaspoons vanilla extract
1/2 cup nonfat yogurt
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups rhubarb, finely chopped
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, soft (optional)

Steps:

Cream butter, sugar and splenda in a mixer.
Beat in apple sauce + eggs one at a time; add vanilla extract.
Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
Stir in rhubarb.
Add batter to medium muffin cups.
In small bowl - mix topping ingredients and sprinkle on top of muffins.
Bake at 350 F - for 25 min or until golden.

Nutrition Facts : Calories 164.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 31, Sodium 166.3, Carbohydrate 30, Fiber 0.9, Sugar 16.5, Protein 3.1

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