Directions:
- In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
- Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.51 Kcal (2581 kJ) | ||
| Calories from fat | 231.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.71g | 40% | |
|---|---|---|---|
| Cholesterol | 76.86mg | 26% | |
| Sodium | 1872.56mg | 78% | |
| Potassium | 560.01mg | 12% | |
| Total Carbs | 88.4g | 29% | |
| Sugars | 27.07g | 108% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 357.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 254.23 Kcal (1064 kJ) | ||
| Calories from fat | 95.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 40% | |
|---|---|---|---|
| Cholesterol | 31.69mg | 26% | |
| Sodium | 772.19mg | 78% | |
| Potassium | 230.93mg | 12% | |
| Total Carbs | 36.46g | 29% | |
| Sugars | 11.16g | 108% | |
| Dietary Fiber | 3.14g | 30% | |
| Protein | 4.34g | 21% | |
| Vitamin C | 2.6mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 22% | |
| Calcium | 147.5mg | 36% | |
* 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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