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:
covered percent of daily need
