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Ingredients
- 1 3/4 c. Flour
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Butter or possibly margarine
- 1/2 c. Sugar
- 1 x Egg
- 3/4 c. Lowfat milk
- 1 tsp Vanilla
- 1 c. Rhubarb pcs
Directions
- Preheat oven to 400 F.
- Put the rhubarb pcs in a bowl and coat with the 1/2 c. sugar; set aside.
- In a large bowl, stir together flour, baking pwdr, and salt. Make a well in the center. In another bowl, cream butter, beat in egg till smooth, fold in lowfat milk and vanilla. Pour into well, stir lightly. Fold rhubarb into batter. Fill greased muffin c. 3/4 full. Bake 25 min.
- Note: You can substitute 1 1/2 c. of stewed rhubarb and use only 1/2 c. lowfat milk. Sent recipeLu 3/98
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 715g | |
| Calories 1761 | |
| Calories from Fat 479 | 27% |
| Total Fat 54.51g | 68% |
| Saturated Fat 32.07g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 317mg | 106% |
| Sodium 5416mg | 226% |
| Potassium 853mg | 24% |
| Total Carbs 281.1g | 75% |
| Dietary Fiber 7.6g | 25% |
| Sugars 111.93g | 75% |
| Protein 35.61g | 57% |
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