Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 c Flour
- 3 ts Baking powder
- 1/2 ts Salt
- 1/4 c Butter or margarine
- 1/2 c Sugar
- 1 Egg
- 3/4 c Milk
- 1 ts Vanilla
- 1 c Rhubarb pieces
Directions
Preheat oven to 400°F.
Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar; set aside.
In a large bowl, stir together flour, baking powder, and salt.
Make a well in the center.
In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla.
Pour into well, stir lightly.
Fold rhubarb into batter.
Fill greased muffin cups 3/4 full.
Bake 25 minutes.
Note: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.
Category:Rhubarb Muffins Recipes
Category:Rhubarb Recipes