Phantom Rhubarb Muffins #2 - cooking recipe

Ingredients

Muffin
1/2 cup fat free sour cream
1/4 cup unsweetened applesauce
1 large egg white, lightly beaten
1 1/3 cups flour
1 cup rhubarb, diced
2/3 cup brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
Topping
1/4 cup brown sugar
1/4 cup toasted rolled oats
1 teaspoon cinnamon
2 1/2 teaspoons reduced fat margarine, melted

Preparation

Muffins: Preheat oven to 350\u00b0F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
Topping:.
Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!