These were sooooo good!! I ate every.single.one! But you know what?? It’s okay because they are nothing but good for you! The stats for all of them – 120 calories and 28 grams of protein. So there. I can eat a whole batch of treats and feel absolutely no guilt!
Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they're best served fresh from the oven and still warm.Customize your own muffin recipe with your favorite add-ins, spices, and glazes using our Recipe Maker.
Since I often experiment using almond and coconut flour in baked goods, it seems only fitting that I make cinnamon bun muffins using coconut flour, as an alternative to my earlier gluten-free cinnamon bun muffin recipe using almond flour. Both are great gluten-free flours, and impart different texture and flavor. And there are pros and cons to using each kind of flour, but in the end, it comes down to taste and your body. Big confession here: I prefer muffins made with almond flour, but I'll…
Yesterday I did a boot camp workout and I can barely walk today! My legs are so sore and wobbly. I think I am going to stay away from boot camp workouts for a while. I didn’t realize how tough they were, you really half to push yourself! I was looking forward to eating a few... Read More »