From: firstname.lastname@example.org (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 47 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 14mg||4 %|
|Sodium 100.3mg||3 %|
|Potassium 115.9mg||3 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 36.7g|
|Protein 2.7g||4 %|
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Calories per serving: 206
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