Rhubarb and Berry Nut Muffins
all information

Rhubarb and Berry Nut Muffins

Nutrition Facts

Serving Size1 muffin
Calories330
Calories from Fat100
Total Fat11 g
Saturated Fat2 g
Cholesterol30 mg
Sodium40 mg
Total Carbohydrate54 g
Dietary Fiber4 g
Sugars34 g
Proteins6 g
Vitamin A2% DV
Vitamin C15% DV
Calcium8% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings8
Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

IngredientsMeasures
Flour1½ cups
Applesauce1/3 cup
Packed brown sugar¾ cup
Egg
Buttermilk½ cup
Blueberries, washed1 cup
Blackberries, washed1 cup
Rhubarb, diced1 cup
Walnuts, chopped½ cup
Packed brown sugar (topping)¼ cup
Walnuts, chopped (topping)½ cup
Ground cinnamon (topping)½ teaspoon
  1. Directions
  2. In a large bowl, combine flour, brown sugar, baking soda, and salt.
  3. Combine applesauce, egg, buttermilk and vanilla. Stir into dry ingredients just until moistened.
  4. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full.
  5. Combine topping ingredients. Sprinkle over muffins.
  6. Bake at 375ºF for 20-25 minutes or until muffins test done.
  7. 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.

Source
Michigan Asparagus Advisory Board

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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