Rhubarb Muffins Recipe
This is a real simple recipe that I use my homemade strawberry jam with.
Ingredients
- 2 Cups All Purpose Flour
- 1 Tbsp. Baking Powder
- 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Salt
- 1 Large Egg
- 1/2 Cup Packed Light Brown Sugar
- 3 Tbsp. Strawberry Jam
- 3/4 Cup Milk
- 2 Tbsp. Butter, Melted
- 2 Tsp. Vanilla Extract
- 1 1/2 Cups Fresh Diced Rhubarb
Directions
- Combine all dry ingredients except the brown sugar.
- Whisk together brown sugar, egg and jam. then whisk in butter and milk and vanilla. Stir in rhubarb.
- Pour mixture over dry ingredients and mix just to moisten ingredients.
- Place in muffin cups about 2/3 full. Bake at 400°F until lightly browned and tested done, about 20 to 25 minutes.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 18 servings | |
| Calories 107 | |
| Calories from Fat 18 | 17% |
| Total Fat 2.04g | 3% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 262mg | 11% |
| Potassium 67mg | 2% |
| Total Carbs 19.83g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.28g | 6% |
| Protein 2.21g | 4% |
