Rhubarb Muffins (Low Fat) - cooking recipe

Ingredients

batter
1/2 cup milk, 1%
1 teaspoon lemon juice
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 egg whites
1 orange, Juices and zest
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
2 cups rhubarb, chopped
crumb topping
1/4 cup granulated sugar
1 teaspoon cinnamon

Preparation

Pre heat oven to 350.
Sift together the baking powder, salt, both flours and cinnamon and set aside.
In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
Add dry mixture, mixing well but do not over mix.
Add Rhubarb, mixing until combined.
Place batter in a paper lined muffin tin.
Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly \"crispy\" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
Let muffins cool completely.
Enjoy!