Directions:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.76 Kcal (1695 kJ) | ||
| Calories from fat | 68.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 4% | |
| Sodium | 175.84mg | 7% | |
| Potassium | 93.72mg | 2% | |
| Total Carbs | 75.31g | 25% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 240.92 Kcal (1009 kJ) | ||
| Calories from fat | 40.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 12% | |
|---|---|---|---|
| Cholesterol | 7.09mg | 4% | |
| Sodium | 104.67mg | 7% | |
| Potassium | 55.79mg | 2% | |
| Total Carbs | 44.82g | 25% | |
| Sugars | 8.54g | 57% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.56g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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