Directions:
- Muffins: Combine sour cream, oil, egg. Mix well.
- In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
- Combine the wet and dry ingredients, incorporating until just blended.
- Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
- Bake at 350 for 25 - 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.24 Kcal (1106 kJ) | ||
| Calories from fat | 113.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 19% | |
|---|---|---|---|
| Cholesterol | 18.06mg | 6% | |
| Sodium | 495.34mg | 21% | |
| Potassium | 123.91mg | 3% | |
| Total Carbs | 35.91g | 12% | |
| Sugars | 16.66g | 67% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 340.11 Kcal (1424 kJ) | ||
| Calories from fat | 146.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.29g | 19% | |
|---|---|---|---|
| Cholesterol | 23.24mg | 6% | |
| Sodium | 637.58mg | 21% | |
| Potassium | 159.49mg | 3% | |
| Total Carbs | 46.22g | 12% | |
| Sugars | 21.45g | 67% | |
| Dietary Fiber | 3.27g | 10% | |
| Protein | 4.55g | 7% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 1.9mg | 8% | |
| Calcium | 117.1mg | 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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