Rhubarb Muffins

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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
 
Metric measurements

Ingredients

cup brown sugarVideo *
½cup vegetable oil
1each eggVideo
2teaspoons vanilla extractVideo
1cup buttermilkVideo
cup rhubarb diced*
½cup nuts chopped
cups flour, all-purpose
1teaspoon baking sodaVideo
1teaspoon baking powderVideo
½teaspoon salt
1tablespoon margarine, non-fat or butter, melted
cup 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 ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400℉ (200℃). for 20 to 25 mins.

First published: last updated: 2015-02-09

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.

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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?
 
 

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