rhubarb streusel muffins (low cholesterol version)

Name: Rhubarb Streusel Muffins (Low Cholesterol version)
Prep time: 25 min
Cook time: 25 min
Yield: 5
Cuisine: American
Ingredients: 1/2 cup(s) yogurt (vanilla or strawberry); 2 tablespoon(s) margarine, melted; 2 tablespoon(s) canola oil; 1/4 cup(s) egg beaters egg substitute; 1 1/3 cup(s) all purpose flour; 1 tablespoon(s) fresh ground flaxseed; 3/4 cup(s) light brown sugar, firmly packed; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 cup(s) rhubarb, diced; ## TOPPING:; 1/4 cup(s) light brown sugar, firmly packed; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/4 cup(s) chopped walnuts; 2 teaspoon(s) margarine, melted

(1 RATING)

108 Pinches 1 Photo

Teresa Jacobson

New Orleans, LA

Updated on Feb 2, 2012

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!

Rate

prep time 25 Min

cook time 25 Min

method Bake

yield 5 Jumbo Muffins

Ingredients

1/2 cup yogurt (vanilla or strawberry)
2 tablespoons margarine, melted
2 tablespoons canola oil
1/4 cup egg beaters egg substitute
1 1/3 cups all purpose flour
1 tablespoon fresh ground flaxseed
3/4 cup light brown sugar, firmly packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rhubarb, diced
TOPPING:
1/4 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped walnuts
2 teaspoons margarine, melted

How To Make rhubarb streusel muffins (low cholesterol version)

Step 1

Preheat oven to 350 degrees F. Grease or paper line a muffin tin.

Step 2

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.
Step 3

In a small bowl, combine ingredients for topping. Spoon over tops of muffin mix, press down lightly.
Step 4

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes