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Rhubarb Muffins


Saved in 11 recipe boxes and 10 cookbooks

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

cup brown sugar
*
½ cup vegetable oil
1 each eggs
2 teaspoons vanilla extract
1 cup buttermilk
cup rhubarb
diced
*
½ cup nuts
chopped
cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon margarine
or butter, melted
cup sugar
1 teaspoon cinnamon
* 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 ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400℉ (200℃). for 20 to 25 mins.

First published: last updated: 2015-04-07

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

Reviews

over 13 years

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

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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