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Rhubarb Walnut Muffins
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By Betty Wedman
Posted July 23rd, 2007
This article is reprinted with permission from Diabetic Desserts, by Betty Wedman-St. Louis, (1996, McGraw-Hill)
Diabetic Desserts
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Servings: 8
Author Notes: Marilyn Helton, of our Diabetic Dining on Fabulous Foods column included this terrific recipe in a column about rhubarb (see related links below).
Ingredients: 1/2 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 cup finely chopped fresh or frozen rhubarb
1/4 cup chopped walnuts
1/2 cup fluid skim (nonfat) milk
1 egg
2 tablespoons vegetable oil
Instructions: Preheat oven to 350°F.Stir together flour, sugar, baking powder and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredient mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes.

Tip: Fill empty muffin tins with water in order for muffins to cook evenly.

Exchanges:
1 Bread/Starch, 1 Fruit, 1 Fat



 

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