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Rhubarb Muffins

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Submitted by bmartha

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

Ingredients

1 ¼ 296
CUP ML BROWN SUGAR *
½ 118
CUP ML VEGETABLE OIL
1 1
EACH EACH EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML BUTTERMILK
1 ½ 355
CUP ML RHUBARB
diced *
½ 118
CUP ML NUTS
chopped
2 ½ 591
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML MARGARINE
or butter, melted
79
CUP ML SUGAR
1 5
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 246 47% 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?
Low Cholesterol, Trans-fat Free
 
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