Rhubarb Lavender Streusel Muffins
Created by Sue on July 4, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 25m
- Recipe #9988
Ingredients
- LAVENDER SUGAR
- 7 tablespoons splenda
- 2 tablespoons sugar
- 2 tablespoons dried lavender
- STREUSEL
- 1/4 cup all purpose flour
- 2 tablespoons Splenda brown sugar blend
- 1 teaspoon lemon zest
- 1 1/2 tablespoon unsalted butter, melted
- MUFFINS
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces yogurt (plain greek yogurt)
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 6 tablespoons butter (unsalted melted)
- 1 to 1 1/2 cup rhubarb, diced
How to Make
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Step 1: To make lavender sugar, pulse sugar/Splenda blend together with lavender in a food processor until sugar gets a pale tint and the aroma releases; strain sugar through sieve to remove any lavender that didn't grind.
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Step 2: Mix together ingredients for the streusel (it will appear pasty) and pop into the fridge while you make the batter to let it firm up.
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Step 3: For muffins, mix together the flour, baking powder, baking soda and salt.
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Step 4: Stir in yogurt, lemon zest, egg, vanilla and melted butter until just mixed.
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Step 5: Fold in the diced rhubarb.
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Step 6: Divide batter among a 12 cup greased muffin tin (or use paper liners).
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Step 7: Crumble chilled streusel over the batter.
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Step 8: Bake at 400F for 20-25 minutes or until a toothpick inserted comes out clean.
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Step 9: Cool in pan 5 minutes, then turn out and finish cooling muffins on a wire rack.
Nutritional Facts
- Serving Size: 1 (66.8 g)
- Calories 185.7
- Total Fat - 8.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 48.5 mg
- Sodium - 198.5 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 1 g
- Sugars - 6.7 g
- Protein - 3.8 g
- Calcium - 63.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg