Brunch

Aunt Norma's Rhubarb Muffins is for Breakfast.

Aunt Norma's Rhubarb Muffins takes 15 minutes to prepare.

Aunt Norma's Rhubarb Muffins takes 25 minutes to cook.

Aunt Norma's Rhubarb Muffins makes 24 servings.

The ingredients for Aunt Norma's Rhubarb Muffins are:

2 1/2 C. Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 C. Splenda Brown Sugar Blend
1/4 C. Canola Oil
1/4 C. Unsweetened Applesauce
1/4 C. Egg Substitute
1 tsp. Vanilla Extract
1 C. Fat-Free Buttermilk
1 1/2 C. Diced Rhubarb
1/2 C. Chopped Walnuts
1 Tbsp. Melted Smart Balance Light Buttery Spread
1/3 C. Splenda
1 tsp. Ground Cinnamon

Here is how you make Aunt Norma's Rhubarb Muffins:

1. Preheat the oven to 350 degrees F (175 degrees C). Spray two 12 cup muffin pans with non-stick spray or line with paper cups.2. In a med. bowl, stir together the flour, wheat germ, flax seed meal, baking soda, baking powder, & salt. In a separate bowl, beat the brown sugar blend, oil, applesauce egg, vanilla, & buttermilk with an electric mixer until smooth. Pour in the dry ingredients & mix by hand just until blended. Stir in the rhubarb & walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted Smart Balance, Splenda, & cinnamon; sprinkle about 1 tsp. of this mixture on top of each muffin.3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 min. Cool in the pans for at least 10 min. before removing.Serving Size: Makes 2 Dozen Muffins - 1 Muffin ServingNumber of Servings: 24Recipe submitted by SparkPeople user LFERGUSON0.

The nutritional information for Aunt Norma's Rhubarb Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 144.0

• Total Fat: 4.6 g
• Cholesterol: 0.2 mg
• Sodium: 115.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 2.2 g
• Protein: 3.0 g