Rhubarb and Berry Nut Muffins
En Español (Spanish Version)

Nutrition Facts
Serving Size1 muffinCalories330Calories from Fat100Total Fat11 gSaturated Fat2 gCholesterol30 mgSodium40 mgTotal Carbohydrate54 gDietary Fiber4 gSugars34 gProteins6 gVitamin A2% DVVitamin C15% DVCalcium8% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings8Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
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 teaspoon
  • Directions
  • In 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.

  • Diabetic Exchange
    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.

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