Directions:
- Preheat your oven to 400 degrees Fahrenheit. Line your muffin pan with 12 liners.
- In a large bowl place 4.5 oz of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.
- Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.
- Spoon the mixture into your muffin cases, filling them around 3/4 full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A toothpick will come out cleanly when they are done but take care not to over do them.
- Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.6 Kcal (1434 kJ) | ||
| Calories from fat | 55.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 9% | |
|---|---|---|---|
| Cholesterol | 43.87mg | 15% | |
| Sodium | 398.18mg | 17% | |
| Potassium | 297.77mg | 6% | |
| Total Carbs | 63.23g | 21% | |
| Sugars | 36.53g | 146% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 142mg | 14% | |
| Amount Per 100 g | |||
| Calories | 232.27 Kcal (972 kJ) | ||
| Calories from fat | 37.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 9% | |
|---|---|---|---|
| Cholesterol | 29.74mg | 15% | |
| Sodium | 269.95mg | 17% | |
| Potassium | 201.88mg | 6% | |
| Total Carbs | 42.87g | 21% | |
| Sugars | 24.76g | 146% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 4.85g | 14% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 96.3mg | 14% | |
* 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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