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Ingredientes
- 1/3 c. brown sugar
- 1/2 tsp cinnamon
- 1/2 c. finely minced walnuts
- 1 Tbsp. unsalted butter
- 1Â 1/2 c. brown sugar, packed hard
- 2/3 c. canola or possibly vegetable oil
- Â Â l large egg
- 1 tsp vanilla
- Â Â l c. orange juice
- 2Â 1/2 c. unbleached all-purpose flour
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp baking pwdr
- 1Â 1/2 c. diced rhubarb, fresh or possibly frzn
- Â Â Preheat the oven to 375 degrees.
Direcciones
- Line 12 c. of a large-size muffin pan (c. should be at least 3 inches in diameter by 1 1/4 inches deep) with paper liners or possibly spray with cooking spray.
- Alternatively, use a muffin pan with smaller c., that will yield more muffins.
- To prepare the streusel: In a small bowl, mix together the brown sugar, cinnamon and walnuts. Cut in the butter to make a coarse, crumbly mix. Set aside.
- To prepare the batter: In a large mixing bowl, combine the brown sugar, oil, egg and vanilla. Stir to blend well.
- Stir in the orange juice.
- In a separate bowl, stir together the remaining dry ingredients.
- Blend the dry ingredients into the wet ingredients till partially combined, then mix in the diced rhubarb.
- Scoop, using an ice-cream scoop to dispense the batter, into the muffin c..
- Sprinkle each muffin generously and proportionately with the streusel topping. Place the muffins in the oven, reduce the heat to 350 degrees and bake 25-30 min or possibly till the muffins are golden brown to medium brown and a wooden pick inserted in the center comes out clean.
- Makes 12 large muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 133 | 37% |
| Total Fat 15.15g | 19% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 18mg | 6% |
| Sodium 302mg | 13% |
| Potassium 122mg | 3% |
| Total Carbs 53.91g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 32.94g | 22% |
| Protein 3.65g | 6% |
