Directions:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
- Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.
- Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.61 Kcal (1807 kJ) | ||
| Calories from fat | 104.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 18% | |
|---|---|---|---|
| Cholesterol | 44.56mg | 15% | |
| Sodium | 176.81mg | 7% | |
| Potassium | 134.28mg | 3% | |
| Total Carbs | 74.29g | 25% | |
| Sugars | 23.85g | 95% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 270.53 Kcal (1133 kJ) | ||
| Calories from fat | 65.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 18% | |
|---|---|---|---|
| Cholesterol | 27.93mg | 15% | |
| Sodium | 110.82mg | 7% | |
| Potassium | 84.16mg | 3% | |
| Total Carbs | 46.57g | 25% | |
| Sugars | 14.95g | 95% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 4.04g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 3% | |
| Calcium | 53.4mg | 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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