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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came up with this muffin recipe based on 2-3 different recipes I have been using from Zaar. I ran out of Splenda, otherwise I would have used all Splenda and no sugar. I found it really interesting how much lower the yield when using Splenda and/or apple sauce instead of butter. Another recipe with 1/2 cup of butter and 1 1/2 cup sugar yields 24 muffins. Ingredients:
1/4 cup butter |
1/2 cup unsweetened applesauce |
3/4 cup sugar |
3/4 cup splenda sugar substitute |
2 eggs |
2 teaspoons vanilla extract |
1/2 cup nonfat yogurt |
2 cups all-purpose flour |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 cups rhubarb, finely chopped |
1/4 cup brown sugar |
1 tablespoon all-purpose flour |
1 teaspoon cinnamon |
1 tablespoon butter, soft (optional) |
Directions:
1. Cream butter, sugar and splenda in a mixer.
2. Beat in apple sauce + eggs one at a time; add vanilla extract.
3. Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
4. Stir in rhubarb.
5. Add batter to medium muffin cups.
6. In small bowl - mix topping ingredients and sprinkle on top of muffins.
7. Bake at 350 F - for 25 min or until golden.
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