Move over strawberries, blueberries make a great match for rhubarb.
Course Breakfast, Brunch
Cuisine Edwardian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Ingredients
2cups whole wheat flour
1 1/2cups medium or large flake oats
1/2cupsugar(or sugar substitute)
1/2cupbrown sugar
2tsp.baking powder
1tsp.baking soda
1/2tsp.salt
1cup buttermilk(milk with 1 tbsp. lemon juice added)
1/2 cupunsweetened applesauce
1cup diced rhubarb(thin stalks if you have them)
1cup blueberries(fresh or frozen)
1/2 cup of nuts if you so desire
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Instructions
Preheat oven to 350F, and prepare 12 muffin pans by lightly greasing with oil or nonfat spray. Non fat muffins stick to paper liners so they are not a good choice for these types of muffins.
Mix flour, oats, sugars, baking powder, baking soda, salt in a large bowl. Make a well in the middle.
In another bowl, mix together the egg, buttermilk, and applesauce. Pour into dry ingredients and stir until just combined. Stir in fruit.
Use an ice cream scoop to measure into the muffin tins and bake for 25 – 30 minutes until a toothpick comes out clean.