Name: Breakfast Rhubarb Muffins
Cook time: 30 min
Ingredients: 1/2 cup light brown sugar, firmly packed; 1/4 cup butter substitute, softened; 1 cup sour cream, light, reduced-fat, or fat-free; 4 egg whites; 1 1/2 cup all purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 1/2 cup sliced 1/4 inch fresh or frozen rhubarb; 1 tablespoon sugar substitute; 1/2 teaspoon ground cinnamon

Breakfast Rhubarb Muffins

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Running late to work but don't have time to eat breakfast? Well, never fear because rhubarb muffins are here! This muffin recipe is great because you can eat in the car to work!

Cooking Time30 min

Ingredients

1/2 cup light brown sugar, firmly packed
1/4 cup butter substitute, softened
1 cup sour cream, light, reduced-fat, or fat-free
4 egg whites
1 1/2 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cup sliced 1/4 inch fresh or frozen rhubarb
1 tablespoon sugar substitute
1/2 teaspoon ground cinnamon

Instructions

Pre-heat the oven to 375 degrees F.
In a large mixer bowl, combine the light brown sugar and butter substitute.
Beat at medium speed, scraping the bowl often, until the mixture is creamy, one t o two minutes.
Add the light sour cream and egg whites. Continue beating, scraping the bowl often, until well mixed, one to two minutes.
In a medium bowl, stir together the flour, baking soda, and 1/2 teaspoon cinnamon.
By hand, stir in the flour mixture into the sour cream mixture, just until moistened. Gently stir in the rhubarb.
Spoon into greased or paper-lined muffin pans that have been coated with cooking spray or light olive oil.
Sprinkle cinnamon and sugar mixture over muffins.
Bake in 375 degrees F oven for 25-30 minutes or until lightly browned.
Let stand five minutes and remove from the pans. Serve or store.