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Kid-approved Rhubarb Muffins

Kid-approved Rhubarb Muffins
Kid-approved Rhubarb Muffins
This healthy recipe comes from NDSU Extension Service.


1 c. all-purpose flour

1 c. whole-wheat flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. light brown sugar

2 eggs, beaten

1 c. milk

1/4 c. canola oil

1 tsp. lemon juice

1 1/2 c. fresh rhubarb, finely chopped


Preheat oven to 375 F. Spray 18 muffin cups with cooking spray. (If you prefer, you can use cupcake liners.) In a mixing bowl, combine the flours, baking powder, soda, salt and cinnamon; set aside. In a separate bowl, beat together the brown sugar, eggs, milk, oil and lemon juice until well-combined. Add the moist ingredients to the dry ingredients and stir until just combined. Fold in the rhubarb. Portion into muffin cups. Bake for 15 to 20 minutes. Cool for five minutes, then remove from pan

Makes 18 servings. Each serving has 140 calories, 4 grams (g) fat, 3 g protein, 22 g carbohydrate, 2 g fiber and 150 milligrams sodium.



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