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Ingredientes
- Recipe for Cinnamon Rhubarb Muffins from Fine Cooking Magazine
- 9 oz. (2 cups) all-purpose
- flour
- 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
- 1 tsp. pure vanilla extract
- 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
- 1/2 tsp. ground cinnamon
- Position a rack in the center of the oven and
- heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking
- the back of a spoon or a small spatula to settle the batter into the cups. The
- and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 119g | |
| Calories 830 | |
| Calories from Fat 810 | 98% |
| Total Fat 92.16g | 115% |
| Saturated Fat 58.36g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 13mg | 1% |
| Potassium 39mg | 1% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.63g | 0% |
| Protein 1.02g | 2% |
