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Rhubarb Muffins

 

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

1 1/4 cup brown sugar
*
1/2 cup vegetable oil
1 each eggs
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
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 ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400℉ (200℃). for 20 to 25 mins.

 

* not incl. in nutrient facts

Reviews

about 15 years

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

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Comments

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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