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Name: Applesauce-Rhubarb Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 c Whole wheat flour; 2 ts Baking Powder; 2 Eggs; 1 1/3 c Brown Sugar packed; 2 ts Ground cinnamon; 1/2 ts Salt; 1 1/2 c Rhubarb chopped; 1/2 c Vegetable oil; 2 c All purpose flour; 1/2 ts Baking soda; 1 1/3 c Applesauce

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INGREDIENTS

1 c Whole wheat flour
2 ts Baking Powder
2 Eggs
1 1/3 c Brown Sugar ; packed
2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Rhubarb ; chopped
1/2 c Vegetable oil
2 c All purpose flour
1/2 ts Baking soda
1 1/3 c Applesauce

Servings

INSTRUCTIONS

Preheat oven to 400F. Lightly butter 3 inch muffin cups or line with paper muffin cups. Sift first 6 ingredients together in a mixing bowl. Make a well in center and set aside. Beat eggs in a separate mixing bowl. Add brown sugar, applesauce and oil. Continue beating until thoroughly mixed. Stir egg mixture into flour mixture until just moistened (the batter should be lumpy). Fold in rhubarb. Fill prepared muffin cups 2/3 full. Bake 18-20 minutes or until tops are golden. Remove from oven and set aside 10 minutes to cool before removing muffins from pans. This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10. Per serving: calories 371, fat 12.3g, 29% calories from fat, cholesterol 42mg, protein 5.7g, carbohydrates 61.2g, fiber 3.3g, sodium 172mg. Sent recipeLu 3/98 Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998

NOTES

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Applesauce-Rhubarb Muffins

1 c Whole wheat flour
2 ts Baking Powder
2 Eggs
1 1/3 c Brown Sugar packed
2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Rhubarb chopped
1/2 c Vegetable oil
2 c All purpose flour
1/2 ts Baking soda
1 1/3 c Applesauce

Preheat oven to 400F. Lightly butter 3 inch muffin cups or line with paper  muffin cups. Sift first 6 ingredients together in a mixing bowl. Make a  well in center and set aside. Beat eggs in a separate mixing bowl.    Add brown sugar, applesauce and oil. Continue beating until thoroughly  mixed. Stir egg mixture into flour mixture until just moistened (the batter  should be lumpy). Fold in rhubarb. Fill prepared muffin cups 2/3 full. Bake  18-20 minutes or until tops are golden. Remove from oven and set aside 10  minutes to cool before removing muffins from pans.    This recipe serves 10 people. Because this recipe is for a particular size  pan, it adjusts the number of servings only in multiples of 10.    Per serving: calories 371, fat 12.3g, 29% calories from fat, cholesterol  42mg, protein 5.7g, carbohydrates 61.2g, fiber 3.3g, sodium 172mg. Sent  recipeLu 3/98  Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13,  1998

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 10

Calories: 547
Calories from Fat: 116 (21%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 3g
Cholesterol 211.5mg		65 %
Sodium 242.9mg		8 %
Potassium 320.2mg		8 %
Total Carbohydrate 100.6g		30 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 97g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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