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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.
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|Serving Size: 1 (1814g)|
|Recipe Makes: 1|
|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 %|
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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: 4166
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