Rhubarb Muffins
- Number of Servings: 24
Ingredients
2 1/2 Cups Flour1 tsp Baking Soda1/2 tsp Salt1 1/4 Cups Brown Sugar (packed)1/2 Cup Vegetable Oil1 Egg 1 Cup Buttermilk (1 cup milk with squirt of vinegar)1 tsp Vanilla2 Cups Chopped RhubarbTOPPING:1/2 Cup Brown Sugar (packed)1 Tbsp Butter (melted)1/2 tsp Cinnamon
1. In large bowl combine flour, baking soda, and salt
2. In separate bowl blend sugar with oil, whisk in egg,
buttermilk, and vanilla
3. Stir into dry ingredients along with rhubarb just until
flour is incorporated
4. Spoon mixture into greased 8" x 4" loaf pans or
muffin tins
Topping:
1. Combine sugar, butter and cinnamon; sprinkle over
batter
Bake in 350F oven for 20-25 minutes for muffins or
40-45 minutes for loaves, or until cake tester inserted
into centre comes out clean. Let cool for 10 minutes
before removing
Serving Size: 24 muffins or 2 loaves (12 slices each)
Number of Servings: 24
Recipe submitted by SparkPeople user DAMPIG856.
2. In separate bowl blend sugar with oil, whisk in egg,
buttermilk, and vanilla
3. Stir into dry ingredients along with rhubarb just until
flour is incorporated
4. Spoon mixture into greased 8" x 4" loaf pans or
muffin tins
Topping:
1. Combine sugar, butter and cinnamon; sprinkle over
batter
Bake in 350F oven for 20-25 minutes for muffins or
40-45 minutes for loaves, or until cake tester inserted
into centre comes out clean. Let cool for 10 minutes
before removing
Serving Size: 24 muffins or 2 loaves (12 slices each)
Number of Servings: 24
Recipe submitted by SparkPeople user DAMPIG856.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 5.8 g
- Cholesterol: 9.8 mg
- Sodium: 127.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g