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Ingredientes
- 3 cups all purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups fresh or frozen rhubarb(diced)
- 1 cup chopped walnuts
- topping
- 1/4 cup packed brown sugar
- 1/4 cups chopped walnut
- 1/2 teaspoon ground cinnamon
Direcciones
- in a large bowl, combine the flour, brown sugar, baking soda and salt. in a small bowl beat the eggs, buttermilk, oil and vanilla, stir into dry ingredients just until moistened fold in walnuts and rhubarb
- fill greased or paper lined muffin cups three- fourths full. Bake @350*for 18 to 20 minutes. or until a tooth pick comes out clean. cool for 5 minutes before moving from pans to wire racks. serve warm. yield 20 muffins
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 20 servings | |
| Calories 242 | |
| Calories from Fat 89 | 37% |
| Total Fat 10.16g | 13% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.19g | |
| Cholesterol 19mg | 6% |
| Sodium 204mg | 9% |
| Potassium 112mg | 3% |
| Total Carbs 34.78g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.59g | 13% |
| Protein 3.51g | 6% |
