Sugar Free Rhubarb Muffins
Simple recipe for diabetic friendly Rhubarb Muffins that are sugar free and low carb.
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Servings: 12
Calories: 95kcal
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Equipment
Ingredients
- 1 1/3 cup King Arthur Keto Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Rhubarb Compote
- 1/3 cup Butter - Softened
- 1 large Egg - room temperature
- 1/2 tsp Vanilla Extract
- 3/4 cup Splenda Granulated Sweetener
- 1 1/2 cups Fresh Rhubarb - Chopped
- 3/4 cup Milk - Low fat / skim
Instructions
- Preheat oven to 350 °F
- Chop the Rhubarb and put them in a microwave-safe bowl.
- Sprinkle 3 tbsp of the Splenda sweetener over the rhubarb and stir it to cover.
- Microwave the rhubarb for about 2 minutes at 30 second intervals, stirring in between and then set aside.
- Sift the King Arthur Flour, baking powder, and baking soda into a mixing bowl.
- In a separate mixing bowl, cream the butter until smooth.
- Add the egg and beat well.
- Add the milk, followed by the sweetener and mix well.
- Add the Rhubarb compote and mix in.
- Slowly mix in the dry ingredients on low speed, a scoop or two at a time.
- If you find the batter getting too dry, add a little extra milk or a tablespoon of water.
- Once mixed into a smooth batter, fold in the chopped rhubarb.
- Divide the batter between 12 muffin cups, lined with paper or silicone muffin liners.
- Bake in the oven for 18-22 minutes or until a toothpick, when inserted into the cupcake comes, out clean.
- Remove from the oven and place them muffins on a wire baking rack to cool.
Nutrition
Calories: 95kcal | Carbohydrates: 9g | Fiber: 4g | Net Carbs: 5gr | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 289mg | Potassium: 99mg | Sugar: 1g | Calcium: 83mg | Iron: 1mg