Do you look forward to seeing rhubarb in the market each spring? I always knew it was a sign that spring had sprung, but it never really excited me to see those red stalks of rhubarb in the produce department. At some point years ago I realized the love my husband has for rhubarb. From that time on, I began to open my mind to rhubarb possibilities.
If you don't feel the love for rhubarb, just substitute some cut up strawberries. You will still be enjoying the colors and flavors of spring in your muffins.
Rhubarb Zucchini Muffins
1 1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unpacked brown sugar
1/2 cup lowfat buttermilk
3 tablespoons fat free egg substitute
1 1/2 stalks fresh rhubarb (about 6 ounces), diced (1 1/2 cups)
1 small (2 1/2-ounce) zucchini, grated (3/4 cup)
Preheat oven to 350 degrees F. Place paper liners in 12-cup muffin tin or coat with nonstick spray; set aside.
In medium bowl, whisk together flour, baking soda, baking powder, and salt. In large bowl, whisk together brown sugar, buttermilk, and egg substitute. Stir in rhubarb and zucchini. Add flour mixture and stir just until combined.
Fill muffin cups evenly with batter, each about three-quarters full. Bake 18 to 20 minutes, until tops spring back when lightly touched and toothpick inserted in center of one muffin comes out clean. Makes one dozen muffins, 2 points plus each.
Note: If you like muffins pretty sweet, add 1/4 cup Splenda when you add the brown sugar, though my testers thought they were sweet enough without.