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Rhubarb Muffins

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Recipe

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

 

Yield

12 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cup brown sugar
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½ cup vegetable oil
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1 each eggs
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2 teaspoons vanilla extract
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1 cup buttermilk
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1 ½ cup rhubarb
diced
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½ cup nuts
chopped
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 tablespoon margarine
or butter, melted
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cup sugar
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1 teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
296 ml brown sugar
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118 ml vegetable oil
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1 each eggs
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1E+1 ml vanilla extract
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237 ml buttermilk
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355 ml rhubarb
diced
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118 ml nuts
chopped
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591 ml all-purpose flour
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5 ml baking soda
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5 ml baking powder
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2.5 ml salt
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15 ml margarine
or butter, melted
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79 ml sugar
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5 ml cinnamon
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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 ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400℉ (200℃). for 20 to 25 mins.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 24647% 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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