| 1⅚ cups | Wheat flour, white, pastry flour | |
| 1 tsp | Baking Powder, leavening agent, low-sodium | |
| ½ tsp | Baking Soda, leavening agent | |
| 1 cup | Poppy Seeds, ground, milled | |
| 1¼ cups | Icing sugar, confectioner's sugar, powdered sugar (unsifted) | |
| 3 (ea. 1.76 oz) | Egg, large | |
| ⅜ cup 1 tbsp | Butter, unsalted | |
| ¾ cup 1 tbsp | Yogurt, Yoghurt, plain, whole milk, 3% fat | |
| 1⅝ cups 1 tsp | Rhubarb, raw, diced | |
| 2½ lb | altogether (view nutrition facts) |
Preparation
- Serving size:2.20 oz (calculated)Notes: 1 muffin
- Temperature: 356 °F (preheated, circulating air)
- In a large bowl, mix together the flour, baking powder, baking soda, ground poppy seeds and icing sugar.
- In a separate bowl, whisk together the eggs and melted, cooled down butter and yogurt.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the diced rhubarb.
- Line a muffin tin with muffin liners.
- Add 1/4 cup of batter to each liner. The liners should be about 3/4 full.
- Bake until done, about 20 to 25 minutes.
- Let cool and enjoy!
- Calorie count165 kcal
- % of calories by macros
Fat 44.8 % 74 kcal 8.2 g Net Carbs 43.6 % 72 kcal 18 g Dietary Fiber 2.4 % 4 kcal 1.8 g Protein 9.1 % 15 kcal 3.8 g - Approx. WW SmartPoints™6.3
- Cholesterol 44.5 mg
- Sodium 54.6 mg
- Fat 8.2 g
- Saturated Fat 3.6 g
- Trans Fat 0 g
- Carbohydrates 19.7 g
- Dietary Fiber 1.8 g
- Total Sugars 9 g
- Added Sugar 8.1 g
- Sugar alcohols 0 g
- Protein 3.8 g
- Calcium 123.3 mg
- Iron 0.9 mg
- Magnesium 25.7 mg
- Potassium 143.3 mg
- Zinc 0.8 mg
- Vitamin A (Retinol Equivalents) 55.2 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 1 mg
- Folate 10.2 mcg
- Folic Acid 1.2 mcg