Low-Fat Rhubarb Muffins recipe

4.3200

Ingredients:

1-1/2 cups brown sugar

3-1/2 Tablespoons oil

1 egg

2 teaspoons vanilla

2 cups finely diced rhubarb

1 cup buttermilk

1/2 cup nuts (optional)

2-1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ginger

1/2 teaspoon cinnamon

Topping:

1/3 cup white sugar

1-1/2 teaspoon cinnamon

1 Tablespoon melted butter or margarine

Instructions:

Combine and mix well: brown sugar, oil, egg and vanilla. Stir in rhubarb, buttermilk and chopped nuts. Combine in separate bowl: flour, baking powder, baking soda, salt, ginger and 1/2 teaspoon cinnamon. Add dry ingredients to rhubarb mixture and stir just to moisten. Fill muffin tins.

Combine white sugar, 1-1/2 teaspoon cinnamon and butter for topping. Sprinkle topping over batter in tins. Press gently into batter. Bake for 15 to 20 minutes in a 375-degree oven.