combine first 6 ingredients in a large bowl. Add beaten egg to oil and juice in a medium bowl. Mix the wet bowl contents in the large bowl with the dry contents. Stir in the rhubarb.
Heat oven to 350 degrees F. Cook for 25 to 30 minutes in muffin tin.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 59 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 15.5mg||5 %|
|Sodium 104.3mg||4 %|
|Potassium 143.9mg||4 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 51.9g|
|Protein 3.6g||5 %|
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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: 280
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