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Rhubarb Muffins

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These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

. Prep
20 min.
20 min.
Ready In
40 min.
12 servings
Low Cholesterol, Trans-fat Free
Metric measurements


1 1/4cup brown sugarVideo *
1/2cup vegetable oil
1each eggVideo
2teaspoons vanilla extractVideo
1cup buttermilkVideo
1 1/2cup rhubarb diced*
1/2cup nuts chopped
2 1/2cups flour, all-purpose
1teaspoon baking sodaVideo
1teaspoon baking powderVideo
1/2teaspoon salt
1tablespoon margarine, non-fat or butter, melted
1/3cup sugarVideo
1teaspoon cinnamonVideo
* not incl. in nutrient facts


Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers 2/3 full. Combine topping ingredients and scatter over tops. Bake at 400 F. for 20-25 mins.

First published: last updated: 2014-12-16

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1


Reviewed: about 13 years ago

These are the best muffins you will ever put your mouth on.


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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 24647% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 179mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

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