“I came up with this muffin recipe based on 2-3 different recipes I have been using from Zaar. I ran out of Splenda, otherwise I would have used all Splenda and no sugar. I found it really interesting how much lower the yield when using Splenda and/or apple sauce instead of butter. Another recipe with 1/2 cup of butter and 1 1/2 cup sugar yields 24 muffins.”
READY IN:
40mins
SERVES:
16
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, sugar and splenda in a mixer.
  2. Beat in apple sauce + eggs one at a time; add vanilla extract.
  3. Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
  4. Stir in rhubarb.
  5. Add batter to medium muffin cups.
  6. In small bowl - mix topping ingredients and sprinkle on top of muffins.
  7. Bake at 350 F - for 25 min or until golden.

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