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Upside-Down Rhubarb Muffins

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Submitted by mykidsmomcindy

YIELD

1 dozen

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 237
CUP ML RHUBARB
finely chopped *
¼ 59
CUP ML BUTTER
melted
½ 118
CUP ML BROWN SUGAR *
79
CUP ML BUTTER
softened
79
CUP ML SUGAR
1 1
EACH EACH EGGS
1 ½ 355
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
½ 118
CUP ML MILK

Directions

Combine melted butter, rhubarb and brown sugar in a small bowl and mix well.

Place in 12 greased muffin cups.

Beat together butter, sugar and eggs until fluffy.

Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk.

Stir just to moisten, then spoon on top of rhubarb mixture.

Bake at 350℉ (180℃) F for 20 to 25 minutes.

Invert on cooling rack and leave pan over muffins for a few minutes so all the rhubarb runs out.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 504 52% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 515mg 21%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 19% Vitamin C 0%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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