Sunday, June 7, 2009
Fluffy Cinnamon Rhubarb Muffins -- Lower Fat!
B-Bakes up fluffy and delicious
S-Starts your day off right
T-Tested four batches just this week!
R-Reliable and quick
H-(w)Hole Wheat goodness
U-Utterly delectable with a cafe au lait
B-Better way to use up that rhubarb
A-Are low fat, Whoot
R-Right, I said Low Fat!
B-Believe it, they are good for you.
F-Fantastic for an afternoon snack
F-Fluffy fluffy fluffy!
I-Insatiable cinnamon sugar topping
N-Never had a better muffin (oh it's true)
S-Serve warm, you won’t be sorry!
What else could I say? I first saw these in "fine cooking" but I couldn't take all the fat and sugar, so I played around with the recipe till it was just right! I have been waiting to put these up for a week, but we keep eating the batch before any pictures can be taken. I had to refrain today and keep four aside for photos. With the delicate sprinkle of cinnamon sugar on top, there is no way to stop yourself from devouring each and every muffin. Good thing they are low fat! No really, it’s a good thing or else I would have to join the gym.
Fluffy Lower Fat Rhubarb Cinnamon Muffins
adapted from www.finecooking.com
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/3 cup brown sugar
1/4 cup maple syrup
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup zero fat natural yogurt
4 Tbs. unsalted butter, melted
1 large egg
1 egg white
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb
For the topping:
1-1/2 Tbs. granulated sugar
1/4 tsp. ground cinnamon
Heat the oven to 400°F Spray muffin tins with oil. In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt and blend. In a medium bowl, whisk together the yogurt, melted butter, eggs, maple syrup, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake the muffins until they’re golden brown and a pick inserted in the center comes out clean, 18 to 22 minutes. (mine took 18) Rotate halfway through baking for even muffins. Transfer to a rack and let the muffins cool in the pan for 5 minutes. Carefully lift the muffins out of the pan. Serve warm.