Lemon Rhubarb Muffins

Lemon Rhubarb Muffins

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 12
Total Time: 30 min

Prep Time: 15 min | Cook Time: 15 min


Buttermilk, especially low-fat buttermilk, is great for baking. It has a slightly tangy flavor, which goes well with the lemon and rhubarb. If you can't find fresh rhubarb, you can use the frozen variety. Just be sure to thaw and drain well before adding to the batter.

Nutrition Facts
Serving size: 1 muffin
Calories per serving: 170
% Daily Value*
Total Carbohydrate 32.0g 11%
Dietary Fiber 2.0g 8%
Sugars 16.0g
Percent Daily Values are based on a 2,000 calorie diet.


  • 1-1/2 cups finely chopped rhubarb
  • 1 tablespoon sugar
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup egg substitute
  • 2 tablespoons vegetable oil
  • 1 cup low-fat buttermilk
  • 1 teaspoon grated lemon zest

Step by Step:

  1. Preheat oven to 400°. Line muffin pans with paper liners.
  2. Stir together rhubarb and sugar and set aside. In a separate bowl, whisk together flour and next six ingredients.
  3. Whisk together egg substitute and remaining ingredients until well combined. Fold egg mixture into dry ingredients until moist. Add rhubarb and fold to combine. Fill muffin cups 2/3 full.
  4. Bake 15 minutes or until a toothpick comes out clean.