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Name: Rhubarb muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/4 cups all-purpose flour; 1 cup granulated sugar; 2 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 eggs; 3/4 cup buttermilk; 1/2 cup unsalted butter melted and cooled slightly; 1/4 cup hot water; 2 tsp vanilla; 2 1/2 cups chopped rhubarb cut into 1/2-in. pieces, divided; 1 tbsp coarse sugar

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INGREDIENTS

2 1/4 cups all-purpose flour
1 cup granulated sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup buttermilk
1/2 cup unsalted butter ; melted and cooled slightly
1/4 cup hot water
2 tsp vanilla
2 1/2 cups chopped rhubarb ; cut into 1/2-in. pieces, divided
1 tbsp coarse sugar

INSTRUCTIONS

PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.

WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.

DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.

BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.

NOTES

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Nutrition

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Serving Size: 1 (1814g)
Recipe Makes: 1

Calories: 4166
Calories from Fat: 2873 (69%)

Amt Per Serving		% DV

	Total Fat 319.2g	426 %
	Saturated Fat 198.9g	994 %
	Monounsaturated Fat 82.3g
	Polyunsanturated Fat 13.5g
Cholesterol 847.3mg		261 %
Sodium 5709.8mg		197 %
Potassium 2521mg		66 %
Total Carbohydrate 273.2g		80 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 260.1g
Protein 58g		83 %
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.

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Calories per serving: 4166

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