rhubarb streusel muffins
Today I’m conquering some frequently unanswered frequently asked questions.* In short, no, my isn’t done yet. “But Deb,” I’m sure you’re thinking, “How can it not be done yet? Bloggers always finish their books in 6 to 9 months! And didn’t you start it over a year ago?” At first I thought it was because I had grossly, dramatically and almost hilariously (but in that ha-ha- kind of way) underestimated the number of hours I’d need to work a week to get it done. Then I blamed , depriving his elders of much needed sleep, leaving me bleary eyed and ineffective when I was supposed to be drafting my masterpiece. But neither of them are as true of this: It’s the breakfast section. I can’t put it to rest.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 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
- 1/4 cup (31 grams) all-purpose flour
- 1/4 cup (28 grams) white whole wheat flour
- 1 tablespoon (13 grams) granulated sugar
- 3 tablespoons (38 grams) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 tablespoons (42 grams) unsalted butter, melted
- 1 large egg
- 1/4 cup (50 grams) light or dark brown sugar
- 3 tablespoons (38 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
- 3/4 cup (177 ml) sour cream
- 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
- 1/2 cup (63 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)