Recipe by: Taste of Home April/May 96 In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins. Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:39:51 -0700 From: Gerald Edgerton
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 170 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 36.1mg||11 %|
|Sodium 556mg||19 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 98.9g||29 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 96.7g|
|Protein 7.2g||10 %|
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Calories per serving: 580
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