Ingredients:
- 2 Tablespoons of butter, softened
- 1/4 cup sugar
- 1/8 cup egg beaters
- 2 Tablespoons light sour cream
- 3/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 Tablespoons milk
- 1/2 cup fresh blueberries
- 1/2 cup chopped fresh rhubarb
Directions:
- Cream together the butter and the sugar.
- Add the egg beaters and sour cream until mixed well.
- Combine flour, baking powder and salt. Add this to the mixture along with the milk.
- Gently fold in the blueberries and rhubarb.
- Divide out evenly into a greased muffin pan. Makes 12 muffins.
These are very delicious! They are flat, almost like muffin tops. They are moist and dense. At 2 points plus, they can’t be beat!
You know I have never tried rhubarb. I'm sure I would like it if I tried it. There aren't too many things I don't like.
ReplyDeleteI've only ever had rhubarb with strawberry (in a pie!) and this looks os much better and healthier. Thanks for sharing!
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Gotta love 2pts plus! Thx for sharing
ReplyDeleteThose look delish - thatnks for sharing.
ReplyDeleteOh, yum!!! They remind me of VitaTops. :)
ReplyDeleteOh yum...this looks like a great recipe. Thanks for sharing Alissa.
ReplyDeleteI just cleaned and diced 13 cups of rhubarb from MIL's garden, and can't wait to make these muffins! Thanks so much for your blog, Alissa. Reading about your journey is so helpful when I struggle. It's so nice to know someone else out there understands.
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