• Rhubarb and Berry Nut Muffins

    Nutrition Facts

    Serving Size 1 muffin
    Calories 330
    Calories from Fat 100
    Total Fat 11 g
    Saturated Fat 2 g
    Cholesterol 30 mg
    Sodium 40 mg
    Total Carbohydrate 54 g
    Dietary Fiber 4 g
    Sugars 34 g
    Proteins 6 g
    Vitamin A 2% DV
    Vitamin C 15% DV
    Calcium 8% DV
    Iron 15% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 8
    Preparation Time 45 minutes
    Cups of Fruits and Vegetables Per Person:  1.0

    Ingredients and Preparation

    Ingredients Measures
    Flour 1½ cups
    Packed brown sugar ¾ cup
    Baking powder 2 tsp
    Salt 1 tsp
    Applesauce 1/3 cup
    Egg
    Buttermilk ½ cup
    Blueberries, washed 1 cup
    Blackberries, washed 1 cup
    Rhubarb, diced 1 cup
    Walnuts, chopped ½ cup
    Packed brown sugar (topping) ¼ cup
    Walnuts, chopped (topping) ½ cup
    Ground cinnamon (topping) ½ teaspoon
    Directions
    1. In a large bowl, combine flour, brown sugar, baking powder, and salt.
    2. Combine applesauce, egg, buttermilk and vanilla. Stir into dry ingredients just until moistened.
    3. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full.
    4. Combine topping ingredients. Sprinkle over muffins.
    5. Bake at 375ºF for 20-25 minutes or until muffins test done.
    6. Cool 10 minutes before removing to rack.

    Diabetic ExchangeFruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 2; Carbs: 1; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    SourceMichigan Asparagus Advisory Board

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