Diabetic Friendly Rhubarb Walnut Muffins

Note from Cheri: Marilyn Helton, of our Diabetic Dining on Fabulous Foods column included this terrific recipe in a column about rhubarb. The recipe from Diabetic Desserts by by Betty Wedman, Ph.D., R.D., who gave us kind permission to run it here.

1/2 C whole wheat flour 1/4 C sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1 C finely chopped fresh or frozen rhubarb 1/4 C chopped walnuts 1/2 C fluid skim (nonfat) milk 1 egg 2 tablespoons vegetable oil

Makes 8 Muffins 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. Per Muffin 81 Cal 7 g Total Fat 27 g Carbohydrate 4 g Protein 23 mg Cholesterol 16 mg Sodium 120 mg Potassium Exchanges: 1 Bread/Starch 1 Fruit 1 Fat