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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