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Rhubarb and Berry Nut Muffins

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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 Exchange

    Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 2; Carbs: 1; Other: 0

    Diabetic 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.

  • Source

    Michigan Asparagus Advisory Board