This recipe for Low Fat Rhubarb Muffins makes delicious, moist muffins with less fat using Becel Margarine, whole wheat and all-purpose flour, buttermilk and yummy walnuts.
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These rhubarb muffins have a streusel topping to make them seriously irresistible!
They freeze very well too, so you can always pop left-overs in your freezer, and, then, when you are looking for a yummy treat ... you have one at your fingertips ;) Scroll down to the bottom of this page for tips on the best way to freeze muffins.
If you prefer, you can use all whole wheat or all all-purpose flour to make these rhubarb muffins.
Note - if you are using frozen rhubarb for this recipe, I suggest that you thaw it in a sieve, over a bowl, and discard the excess liquid, or use it in another recipe.
Be sure to thaw enough rhubarb so that the amount of thawed rhubarb is close to 1 1/2 cups.
3/4 cup chopped or ground walnuts
1/4 cup firmly packed brown sugar
1 1/8 tsp. ground cinnamon (divided)
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Becel Original Margarine (or similar product), melted and cooled
1 medium egg
1 cup granulated sugar
1 cup 1% buttermilk (or use 1% milk plus 1 1/2 tbsp. lemon juice or vinegar)
1 1/2 tsp. vanilla extract
1 1/2 cups chopped fresh or **frozen rhubarb (about 1/2" pieces)
In a small bowl combine the ground walnuts, brown sugar and 1/8 tsp. of the ground cinnamon. Set aside.
In a large bowl, combine the flours, baking soda, salt and the remaining 1 tsp. of ground cinnamon.
Make a well in the center of the dry ingredient mixture and set aside.
In another (medium size) bowl, whisk the melted and cooled Becel Margarine with the egg.
Using a electric hand mixer on medium speed, beat in the granulated sugar, then the buttermilk and the vanilla.
Add the wet ingredients to the "well" in the dry ingredients and stir with a spoon, just until evenly moistened. Do not over-stir otherwise the muffins will have a "tough" consistency.
Fold in the rhubarb.
Spoon the muffin batter evenly into a greased muffin pan or paper /cupcake paper lined muffin pan.
Sprinkle each muffin top generously with the walnut and brown sugar /cinnamon mixture.
Bake at 350 ° F for about 25 minutes or until the rhubarb muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for about 5 minutes.
Remove the muffins from the pan and allow to cool completely.
Makes about 14 medium /large muffins.
Homemade muffins freeze very well, as long as you freeze them when they are still fresh -- preferably the day you make them.
Allow the muffins to cool completely, then either place them in a freezer-safe container, wrap them in foil or in freezer wrap, or store them in freezer bags.
Muffins keep well in the freezer for 3 months or longer.
When you are ready to enjoy a muffin from the freezer, thaw the muffin completely at room temperature or microwave the muffin, while frozen, for about 20 to 30 seconds on "high".
Either way ... the muffins will taste almost like fresh baked muffins!
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