Directions:
- Preheat the oven and grease the muffin pans.
- Thoroughly blend all the wet ingredients together, adding the rhubarb last.
- Fold in the previously combined dry ingredients to the wet mixture.
- The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
- Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
- Bake for 200 degree C for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.03 Kcal (3153 kJ) | ||
| Calories from fat | 84.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 14% | |
|---|---|---|---|
| Cholesterol | 42.15mg | 14% | |
| Sodium | 655.07mg | 27% | |
| Potassium | 251.87mg | 5% | |
| Total Carbs | 157.33g | 52% | |
| Sugars | 15.96g | 64% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 162.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 291.22 Kcal (1219 kJ) | ||
| Calories from fat | 32.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 14% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 14% | |
| Sodium | 253.34mg | 27% | |
| Potassium | 97.41mg | 5% | |
| Total Carbs | 60.85g | 52% | |
| Sugars | 6.17g | 64% | |
| Dietary Fiber | 1.26g | 13% | |
| Protein | 2.44g | 13% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 62.9mg | 16% | |
* 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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