Rhubarb Muffins

Rhubarb Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 303 calories. For 43 cents per serving, you get a side dish that serves 12. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 35 minutes. It will be a hit at your Mother's Day event. Head to the store and pick up sugar, flour, vegetable oil, and a few other things to make it today. This recipe is liked by 851 foodies and cooks. Overall, this recipe earns a not so super spoonacular score of 28%. Users who liked this recipe also liked Rhubarb Muffins, Rhubarb Muffins, and Strawberry Rhubarb Muffins.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

1-1/4 cups packed brown sugar

1 teaspoon butter, melted

1 cup buttermilk

1 egg

2-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1-1/2 cups diced fresh rhubarb

1/2 teaspoon salt

1/3 cup sugar

2 teaspoons vanilla extract

1/2 cup vegetable oil

1/2 cup chopped walnuts

Equipment:

bowl

muffin liners

Cooking instruction summary:

Directions In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Yield: 1 dozen. Originally published as Rhubarb Muffins in Country WomanMarch/April 1997, p32 Nutritional Facts 1 serving (1 each) equals 337 calories, 13 g fat (2 g saturated fat), 19 mg cholesterol, 277 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a bowl, beat egg.

2. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute.

3. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.

4. Fill greased or paper-lined muffin cups three-fourths full.

5. Combine topping ingredients; sprinkle over muffins.

6. Bake at 375° for 20-25 minutes or until muffins test done.


Nutrition Information:

Quickview
302k Calories
4g Protein
13g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
302k
15%

Fat
13g
21%

  Saturated Fat
8g
53%

Carbohydrates
41g
14%

  Sugar
24g
27%

Cholesterol
16mg
6%

Sodium
223mg
10%

Alcohol
0.23g
1%

Get Enough Of These
Protein
4g
8%

Manganese
0.37mg
19%

Selenium
9µg
14%

Vitamin B1
0.19mg
13%

Folate
46µg
12%

Vitamin B2
0.17mg
10%

Phosphorus
88mg
9%

Iron
1mg
8%

Calcium
73mg
7%

Vitamin B3
1mg
7%

Copper
0.13mg
6%

Vitamin K
5µg
5%

Potassium
165mg
5%

Fiber
1g
5%

Magnesium
17mg
4%

Vitamin E
0.49mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.44mg
3%

Vitamin B5
0.29mg
3%

Vitamin D
0.34µg
2%

Vitamin B12
0.13µg
2%

Vitamin A
75IU
2%

Vitamin C
0.88mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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