Ingredients
- 1/4 c. butter or marg
1/4 c. lowfat buttermilk
2/3 c. nonfat milk
1 1/2 c. sugar
2 eggs
1/2 c. fat free sour cream
2 c. white flour
1 c. quick cook oatmeal
5 tsp baking powder
2 tsp salt
2 c. fresh or frozen blueberries
2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor, do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)
Description
A Very Moist, Lowfat Muffin Loaded With Blueberries And Rhubarb!
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