Directions:
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
- Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
- Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
- Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
- Top with remaining batter.
- Combine remaining sugar and cinnamon; sprinkle over batter.
- Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.69 Kcal (1091 kJ) | ||
| Calories from fat | 85.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 15% | |
|---|---|---|---|
| Cholesterol | 50.62mg | 17% | |
| Sodium | 139.89mg | 6% | |
| Potassium | 295.15mg | 6% | |
| Total Carbs | 38.9g | 13% | |
| Sugars | 13.1g | 52% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 129.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 246.46 Kcal (1032 kJ) | ||
| Calories from fat | 81.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 15% | |
|---|---|---|---|
| Cholesterol | 47.86mg | 17% | |
| Sodium | 132.25mg | 6% | |
| Potassium | 279.03mg | 6% | |
| Total Carbs | 36.77g | 13% | |
| Sugars | 12.39g | 52% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 122.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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