Directions:
- Preheat oven to 400°.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
- In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
- Stir in rhubarb.
- Add to dry ingredients and stir until just blended.
- Fill each muffin cup 3/4 full with batter.
- Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.91 Kcal (623 kJ) | ||
| Calories from fat | 51.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 9% | |
|---|---|---|---|
| Cholesterol | 12.9mg | 4% | |
| Sodium | 164.89mg | 7% | |
| Potassium | 135mg | 3% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 266.54 Kcal (1116 kJ) | ||
| Calories from fat | 92.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 9% | |
|---|---|---|---|
| Cholesterol | 23.09mg | 4% | |
| Sodium | 295.14mg | 7% | |
| Potassium | 241.64mg | 3% | |
| Total Carbs | 39.44g | 7% | |
| Sugars | 10.69g | 24% | |
| Dietary Fiber | 1.24g | 3% | |
| Protein | 4.85g | 5% | |
| Vitamin C | 1.2mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 102.7mg | 6% | |
* 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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