Rhubarb Muffins

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

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

Ingredients

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

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: last updated: 2014-07-17

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

Reviews


Reviewed: over 12 years ago

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

+4
anonymous

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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?