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Cinnamon-Topped Rhubarb Muffins

Country.Chef's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Packed brown sugar 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Egg 1 , beaten
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1 Teaspoon
  Chopped rhubarb 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Ground cinnamon 2 Teaspoon
Directions

In a large bowl, combine the first five ingredients.
Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb.
Fill greased or paper-lined muffin cups half full.
Combine topping ingredients; sprinkle over each muffin.
Bake at 375° for 16-18 minutes or until muffins test done.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked

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Your rating: None
4.255
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4605 Calories from Fat 1602

% Daily Value*

Total Fat 181 g279.2%

Saturated Fat 36.7 g183.5%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 3493.3 mg145.6%

Total Carbohydrates 707 g235.6%

Dietary Fiber 21.3 g85.2%

Sugars 434 g

Protein 51 g102.7%

Vitamin A 26.3% Vitamin C 37.2%

Calcium 74.9% Iron 109.5%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Sounds awesome! :D i will defo try it out
Cinnamon-Topped Rhubarb Muffins Recipe