Rhubarb Streusel Muffins (Low Cholesterol version)

Teresa Jacobson


My regular version recipe is also on here but I decided it was time to start taking a closer look at how I can reduce some of the calories, fat, sodium, and cholesterol in my "keeper" file. When I plugged in all the info for the regular version the overall cholesterol for 1 jumbo sized muffin was 60mg!! This version only has 2mg! And it saves about 14 calories without changing the taste! Now I don't feel quite as guilty about making or eating these!

pinch tips: Perfect Bacon Every Time



5 Jumbo Muffins


25 Min


25 Min




1/2 c
yogurt (vanilla or strawberry)
2 Tbsp
margarine, melted
2 Tbsp
canola oil
1/4 c
egg beaters egg substitute
1 1/3 c
all purpose flour
1 Tbsp
fresh ground flaxseed
3/4 c
light brown sugar, firmly packed
1/2 tsp
baking soda
1/4 tsp
1 c
rhubarb, diced


1/4 c
light brown sugar, firmly packed
1/2 tsp
1/4 tsp
ground nutmeg
1/4 c
chopped walnuts
2 tsp
margarine, melted

Directions Step-By-Step

Preheat oven to 350 degrees F. Grease or paper line a muffin tin.
In a medium bowl, combine yogurt, 2 T. melted butter, oil and egg. In a separate bowl, combine flour, ground flaxseed, 3/4 c. brown sugar, baking soda and salt. Pour wet ingredients into dry, and mix only until just blended. Fold in rhubarb. Spoon into prepared muffin cups until two-thirds full.
In a small bowl, combine ingredients for topping. Spoon over tops of muffin mix, press down lightly.
Bake @ 350 degrees F for 25 minutes or until muffin tops spring back when lightly pressed. Cool in pan for about 15 minutes before removing to cooling rack. These muffins freeze well when individually wrapped in plastic wrap then placed in a freezer bag.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, For Kids, Healthy