Preheat oven to 350F (180C). Grease 12 muffin cups or coat with cooking spray. If using frozen rhubarb, measure out 2 cups of rhubarb pieces, then finely chop. Or, measure out 2 cups fresh rhubarb cut into 1 inch pieces, then finely chop. Set aside. In a mixing bowl, beat egg lightly. Then stir in milk, lemon juice and oil. Measure flour, sugar, rolled oats, cinnamon, baking soda and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Pour in egg mixture, stirring just until combined. Gently stir in rhubarb until evenly mixed. Immediately spoon batter into muffin cups. Bake in centre of 350F (180C) oven until a cake tester inserted into center of a muffin comes out clean, about 30 to 35 minutes. Remove from oven and let stand for 5 minutes. Then turn muffins out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days. Nutrients per muffin: 5.9g protein, 10.8g fat, 60.1g carbos, 349 cals. By: Joan Pratchler, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 30mins Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong
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|Serving Size: 1 Muffin (128g)|
|Recipe Makes: 12 Muffins|
|Calories from Fat: 71 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 18mg||6 %|
|Sodium 30.1mg||1 %|
|Potassium 272mg||7 %|
|Total Carbohydrate 99.2g||29 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 94.7g|
|Protein 6.4g||9 %|
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Calories per serving: 477
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