Rhubarb and Berry Nut MuffinsEn Español (Spanish Version)
Serving Size1 muffinCalories
330Calories from Fat100Total Fat
11 gSaturated Fat2 gCholesterol
40 mgTotal Carbohydrate
54 gDietary Fiber4 gSugars34 gProteins
6 gVitamin A2% DVVitamin C15% DVCalcium8% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings8Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresFlour1½ cupsPacked brown sugar¾ cupBaking powder2 tspSalt1 tspApplesauce1/3 cupEgg1 Buttermilk½ cupBlueberries, washed1 cupBlackberries, washed1 cupRhubarb, diced1 cupWalnuts, chopped½ cupPacked brown sugar (topping)¼ cupWalnuts, chopped (topping)½ cupGround cinnamon (topping)½ teaspoonDirectionsIn a large bowl, combine flour, brown sugar, baking powder, and salt.Combine applesauce, egg, buttermilk and vanilla. Stir into dry ingredients just until moistened.Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full.Combine topping ingredients. Sprinkle over muffins.Bake at 375ºF for 20-25 minutes or until muffins test done.Cool 10 minutes before removing to rack.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 2; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Michigan Asparagus Advisory Board