If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Low-Fat Rhubarb Muffins
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- #36504
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
ingredients
1 1/2 cup brown sugar
3 1/2 tablespoons oil
1 egg
2 teaspoons vanilla extract
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
directions
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 to topping. Sprinkle topping over batter in tins. Press gently into batter. Bake for 15 to 20 minutes in a 375 degrees F oven.
added by
katlover
nutrition data
287 calories, 9 grams fat, 47 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
July 30, 2013
These don't taste low fat at all they taste like regular muffins! Very good and I will make them again.
June 19, 2012
I too, substituted 1/2 the white flour with whole wheat & reduced the sugar - used 1/2 Splenda - added strawberries that I had to use up.Delish!
May 24, 2011
Muffins were easy to make, and tasted great. Only substituted cloves for the ginger.
July 6, 2008
Since I have diabetes I reduced the sugar to 3/4 cup. I'm not a ginger fan so I used nutmeg. I also deleted the topping (too much sugar). They were delicious in spite of my changes and my non-diabetic husband loved them. I got 13 huge muffins that worked out to 204 cal, 32 grms carb and 4 gm fat. Not bad for a breakfast muffin with some cheese. Thanks
May 27, 2008
Lovely recipe! I didn't get 24 as other reviews suggested - I got 16 huge ones. Cooked to perfection and filled with rhubarb, although I added more than the 2 cups in recipe. Enjoy this one :)
May 22, 2007
Great recipe! Very tasty. Definitely makes 24. I substituted half of flour with whole-wheat flour and cut a bit of sugar and still delicious.
May 23, 2006
Very sweet and delicious. Make sure you dice the rhubarb finely as recipe indicates, or you'll have undercooked pieces in the muffins. Recipe made 24 standard size muffins, not 12 as indicated, but they all disappeared at the office.