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Ingredientes
- 2 1/4 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 Tbsp. Crystallized ginger finely
Direcciones
- 3/4 C. Sugar 1/2 c. Lowfat milk 1/2 c. Lowfat sour cream 1/3 c. Vegetable oil 1 Egg 1 c. Rhubarb stalks - finely chop Preheat oven to 400 degrees. In large bowl, stir together flour, baking soda, salt and crystallized ginger. In a separate bowl, whisk together sugar, lowfat milk, lowfat sour cream, oil and egg. Stir in rhubarb. Add in to dry ingredients and stir till just blended. Fill each muffin c. three-quarters full with batter. Bake till toothpick comes out clean, approximately 15 min. Cold in pan 5 min on cooling racks, then remove. MM Norma Wrenn
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 88 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 412mg | 17% |
| Potassium 37mg | 1% |
| Total Carbs 18.52g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.09g | 0% |
| Protein 2.5g | 4% |
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