Try this Rhubarb Nut Muffins recipe, or contribute your own.
Suggest a better descriptionRecipe 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 | ||
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Calories: 580 | ||
Calories from Fat: 170 (29%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 580
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