Diabetic Friendly Rhubarb Walnut Muffins

Diabetic Friendly Rhubarb Walnut Muffins

Ingredients

    1/2 c whole wheat flour
    2 tbsp Splenda Sugar Blend for baking
    1tbsp. baking powder
    1/2 tsp. ground cinnamon
    1c finely chopped fresh or frozen rhubarb
    1/4 c chopped walnuts
    1/2 c fluid skim (nonfat) milk
    1/4 c egg substitute
    2 tbsp canola oil



Directions
Preheat Oven to 350 F.
Stir together flour, sugar, baking powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.


Number of Servings: 8


Nutritional Info

    Servings Per Recipe: 8
    Amount Per Serving
    Calories: 94.4

    Total Fat: 6.1 g
    Cholesterol: 0.4 mg
    Sodium: 205.9 mg
    Total Carbs: 8.5 g
    Dietary Fiber: 1.5 g
    Protein: 3.0 g