Rhubarb Lemon Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 teaspoons baking powder
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 tablespoon grated lemon peel
- 1 cup plus 1-1/2 teaspoons sugar divided
- 1-3/4 cups sliced fresh or frozen rhubarb
- Carbohydrate 18.017424934635 g
- Cholesterol 2.04166666553007 mg
- Fat 5.32177002408431 g
- Fiber 0.622038316518 g
- Protein 3.76127774123322 g
- Saturated Fat 0.656445490292861 g
- Serving Size 1 1 serving (77g)
- Sodium 318.220936821043 mg
- Sugar 17.395386618117 g
- Trans Fat 0.147892069720584 g
- Calories 136 calories
Directions In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375degrees for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Rhubarb Lemon Muffins in Simple & Delicious March/April 2008, p42 Nutritional Facts 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
