Rhubarb and Berry Nut Muffins

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1 muffin
Calories	330
Calories from Fat	100
Total Fat	11 g
Saturated Fat	2 g
Cholesterol	30 mg
Sodium	40 mg
Total Carbohydrate	54 g
Dietary Fiber	4 g
Sugars	34 g
Proteins	6 g
Vitamin A	2% DV
Vitamin C	15% DV
Calcium	8% DV
Iron	15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	8
Preparation Time	45 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Flour	1½ cups
Packed brown sugar	¾ cup
Baking powder	2 tsp
Salt	1 tsp
Applesauce	1/3 cup
Egg	1
Buttermilk	½ cup
Blueberries, washed	1 cup
Blackberries, washed	1 cup
Rhubarb, diced	1 cup
Walnuts, chopped	½ cup
Packed brown sugar (topping)	¼ cup
Walnuts, chopped (topping)	½ cup
Ground cinnamon (topping)	½ teaspoon

Directions
In a large bowl, combine flour, brown sugar, baking powder, and salt.
Combine applesauce, egg, buttermilk and vanilla. Stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients. Sprinkle over muffins.
Bake at 375ºF for 20-25 minutes or until muffins test done.
Cool 10 minutes before removing to rack.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 2; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Michigan Asparagus Advisory Board

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