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Easy Rhubarb Muffins Recipe

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Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings

Ingredients

  • 1-1/4 cups packed brown sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 cup buttermilk
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1-1/2 cups diced fresh rhubarb
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup chopped nuts
  • TOPPING:
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened
  • 1/3 cup sugar

Nutritional Facts

1 serving (1 each) equals 274 calories, 11 g fat (2 g saturated fat), 17 mg cholesterol, 226 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake at 375° for 15-18 minutes. Yield: 15 muffins.
Originally published as Rhubarb Muffins in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

1 serving (1 each) equals 274 calories, 11 g fat (2 g saturated fat), 17 mg cholesterol, 226 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

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