Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 2 c. flour
- 1 c. whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 1/3 c. brown sugar, packed
- 1 1/3 c. applesauce
- 1/2 c. cooking oil
- 1 1/2 c. rhubarb, chopped
- Sugar or cinnamon
Directions
In large bowl, mix together flour, whole wheat flour, baking powder, cinnamon, baking soda and salt.
Make a well in center, set aside.
In another bowl, beat eggs, stir in brown sugar, applesauce and oil.
Add egg mixture all at once to flour mixture.
Stir until just moistened. (Batter will be lumpy.)
Fold in rhubarb.
Fill muffin cups 2/3 full.
Sprinkle with sugar or cinnamon.
Bake at 350 degrees for 30 to 35 minutes.
Category:Rhubarb Muffins Recipes
Category:Rhubarb Recipes