RHUBARB & BERRY NUT MUFFINS
Serves 6 Each serving equals 1/2 cup of fruit or vegetables
Ingredients • 1½ cups flour • ¾ cup packed brown sugar • 2 teaspoons baking powder • 1 teaspoon salt • 1/3 cup applesauce • 1 egg • ½ cup buttermilk • 1 cup blueberries, washed • 1 cup blackberries, washed • 1 cup rhubarb, diced • ½ cup chopped walnuts
Topping: • ¼ cup packed brown sugar • ½ cup chopped walnuts • ½ tsp. ground cinnamon
Directions In a large bowl, combine flour, brown sugar, baking soda and salt.
Combine applesauce, egg, and buttermilk; stir into dry ingredients just until moistened.
Fold in rhubarb, berries and walnuts.
Fill greased or paper-lined muffin cups tow-thirds full.
Combine topping ingredients; sprinkle over muffins.
Bake at 375 for 20–25 min. or until muffins test done.
Cool 10 min. before removing to rack.
Nutritional analysis per serving: Calories 379, Fat 8g, Calories from Fat 17%, Protein 7g, Cholesterol 32mg, Fiber 4g, Sodium 50g.
The National 5 A Day Program - www.5aday.gov Recipe provided by the Michigan Asparagus Advisory Board
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