Directions:
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center. Yield: 9 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.2 Kcal (1663 kJ) | ||
| Calories from fat | 55.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 9% | |
|---|---|---|---|
| Cholesterol | 33.75mg | 11% | |
| Sodium | 92.71mg | 4% | |
| Potassium | 155.03mg | 3% | |
| Total Carbs | 75.43g | 25% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 233.22 Kcal (976 kJ) | ||
| Calories from fat | 32.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 9% | |
|---|---|---|---|
| Cholesterol | 19.82mg | 11% | |
| Sodium | 54.43mg | 4% | |
| Potassium | 91.03mg | 3% | |
| Total Carbs | 44.29g | 25% | |
| Sugars | 5.98g | 41% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.91g | 13% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 53.9mg | 9% | |
* 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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