Rhubarb Buttermilk Muffins
1 1/4 cups (310 mL) whole wheat pastry flour
1 cup (250 mL) unbleached all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 tsp (4 mL) cinnamon
1/2 cup (125 mL) organic cane sugar
2 sachets of baking stevia
1 cup (250 mL) rhubarb, diced
1/2 cup (125 mL) organic dried apricots, chopped
2 medium free-range eggs
1/4 cup (60 mL) safflower oil
3/4 cup (180 mL) low-fat buttermilk
1/2 cup (125 mL) pecans, chopped
Preheat oven to 400 F (200 C).
Lightly grease 12 muffin cups or line muffin tin with paper muffin cups.
In large bowl sift together all dry ingredients plus rhubarb and apricots.
In small bowl whisk eggs, oil, and buttermilk.
Make a well in dry mixture and add wet mixture, stirring till just blended. Fold in pecans.
Fill prepared muffin pan. Bake for 20 minutes or until toothpick inserted into muffin comes out clean. Let cool for 10 minutes on rack and remove from tin.
Makes 12 muffins.
Each muffin contains: 215 calories; 5 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 31 g carbohydrates; 3 g fibre; 179 mg sodium
source: "Rhubarb", alive #356, June 2012
Rhubarb Buttermilk Muffins
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