Phantom Rhubarb Muffins #2 |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This version sub's out full fats for low fats, and still leaves lots of flavour! Ingredients:
1/2 cup fat free sour cream |
1/4 cup unsweetened applesauce |
1 large egg white, lightly beaten |
1 1/3 cups flour |
1 cup rhubarb, diced |
2/3 cup brown sugar |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup brown sugar |
1/4 cup toasted rolled oats |
1 teaspoon cinnamon |
2 1/2 teaspoons reduced fat margarine, melted |
Directions:
1. Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
2. Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
3. Topping:.
4. Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!
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