Rhubarb Muffins
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Saved in 11 recipe boxes and 10 cookbooks
Saved in 11 recipe boxes and 10 cookbooks
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These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.
Metric measurements
* not incl. in nutrient facts
Ingredients
| 1 1/4 | cup |
brown sugar |
* |
| 1/2 | cup | vegetable oil | |
| 1 | each |
egg |
|
| 2 | teaspoons |
vanilla extract |
|
| 1 | cup |
buttermilk |
|
| 1 1/2 | cup | rhubarb | diced* |
| 1/2 | cup | nuts | chopped |
| 2 1/2 | cups | flour, all-purpose | |
| 1 | teaspoon |
baking soda |
|
| 1 | teaspoon |
baking powder |
|
| 1/2 | teaspoon | salt | |
| 1 | tablespoon | margarine, non-fat | or butter, melted |
| 1/3 | cup |
sugar |
|
| 1 | teaspoon |
cinnamon |
Directions
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: 1996-01-27 last updated: 2012-09-22
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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?