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Fruity Yogurt Muffins

Healthycooking's picture
  Chopped fresh rhubarb 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs), divided
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Strawberry banana low fat yogurt 8 Ounce (1 Carton)
  Unsweetened orange juice 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Egg 1 , beaten
  Vegetable cooking spray 1 (Butter Flavored)
  Sugar 1 Tablespoon

Combine rhubarb and 2 tablespoons flour in a small bowl; toss well.
Set aside.
Combine remaining flour, baking powder, soda, salt, and 1/4 cup sugar in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients in a medium bowl.
Stir in rhubarb.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking jspray, filling three-fourths full.
Sprinkle evenly with .1 tablespoon sugar.
Bake at 400° for 18 to 20 minutes or until golden.
Remove from pans immediately.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1706 Calories from Fat 378

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 225.1 mg75%

Sodium 1481.1 mg61.7%

Total Carbohydrates 281 g93.7%

Dietary Fiber 9.5 g37.9%

Sugars 84.3 g

Protein 45 g90.8%

Vitamin A 10.3% Vitamin C 49.6%

Calcium 97.9% Iron 75.6%

*Based on a 2000 Calorie diet

Fruity Yogurt Muffins Recipe