Directions:
- In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
- Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.57 Kcal (2163 kJ) | ||
| Calories from fat | 121.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 21% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 229.7mg | 10% | |
| Potassium | 148.02mg | 3% | |
| Total Carbs | 86.04g | 29% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 249.35 Kcal (1044 kJ) | ||
| Calories from fat | 58.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 21% | |
|---|---|---|---|
| Cholesterol | 8.08mg | 6% | |
| Sodium | 110.88mg | 10% | |
| Potassium | 71.45mg | 3% | |
| Total Carbs | 41.53g | 29% | |
| Sugars | 2.2g | 18% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 4.42g | 18% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 30.1mg | 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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