Breakfast

Low Fat Rhubarb Blueberry Muffins is for Breakfast.

Low Fat Rhubarb Blueberry Muffins takes 10 minutes to prepare.

Low Fat Rhubarb Blueberry Muffins takes 20 minutes to cook.

Low Fat Rhubarb Blueberry Muffins makes 24 servings.

The ingredients for Low Fat Rhubarb Blueberry Muffins are:

1/4 c. butter or marg
1/4 c. lowfat buttermilk
2/3 c. nonfat milk
1 1/2 c. sugar
2 eggs
1/2 c. fat free sour cream
2 c. white flour
1 c. quick cook oatmeal
5 tsp baking powder
2 tsp salt
2 c. fresh or frozen blueberries
2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor, do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)

Here is how you make Low Fat Rhubarb Blueberry Muffins:

1. In a small bowl cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.2. Fill 24 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.Number of Servings: 24Recipe submitted by SparkPeople user MELZERMTAJ.

The nutritional information for Low Fat Rhubarb Blueberry Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 138.2

• Total Fat: 2.9 g
• Cholesterol: 18.3 mg
• Sodium: 332.7 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 1.1 g
• Protein: 2.7 g