Try this Rhubarb Yogurt Muffins recipe, or contribute your own.
Suggest a better descriptionPlace cupcake liners in a standard 12-piece muffin pan.
In a small bowl, combine flour, baking powder and baking soda.
In a separate bowl, toss rhubarb with sugar.
In a medium bowl, whisk egg thoroughly, then whisk in butter, then yogurt.
Gently stir dry ingredients into liquid mixture just until incorporated.
Fold in sugared rhubarb.
Portion with a spoon or ice cream scoop into paper liners and sprinkle with a mixture of ground cinnamon and granulated sugar.
Bake at 375° for approximately 20 min, until golden brown and set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 168 | ||
Calories from Fat: 62 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 58.5mg | 2 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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