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Bread Recipes 3MUFFINS pg 2 'H' to 'Z' >>>>> >  Rhubarb & Berry Nut Muffins


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Serves 6
Each serving equals 1/2 cup of fruit or vegetables

• 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

• ¼ cup packed brown sugar
• ½ cup chopped walnuts
• ½ tsp. ground cinnamon

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 -
Recipe provided by the Michigan Asparagus Advisory Board



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