Rhubarb Muffins
Rhubarb muffins, delicious. Did I say delicious?
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 cup orange juice
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sugar
- 1 large egg
- 3/4 cup hazelnuts
- 1 1/4 cup rhubarb
- Carbohydrate 53.2968762652924 g
- Cholesterol 15.51 mg
- Fat 6.52592142879902 g
- Fiber 1.41758420410367 g
- Protein 3.61573223757878 g
- Saturated Fat 0.594572484670168 g
- Serving Size 1 1 Serving (100g)
- Sodium 104.30727842612 mg
- Sugar 51.8792920611887 g
- Trans Fat 0.315007442373739 g
- Calories 280 calories
combine first 6 ingredients in a large bowl. Add beaten egg to oil and juice in a medium bowl. Mix the wet bowl contents in the large bowl with the dry contents. Stir in the rhubarb. Heat oven to 350 degrees F. Cook for 25 to 30 minutes in muffin tin.
