Directions:
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
- Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.52 Kcal (2121 kJ) | ||
| Calories from fat | 138.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 24% | |
|---|---|---|---|
| Cholesterol | 17.72mg | 6% | |
| Sodium | 205.05mg | 9% | |
| Potassium | 133.25mg | 3% | |
| Total Carbs | 81.86g | 27% | |
| Sugars | 22.27g | 89% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 282.03 Kcal (1181 kJ) | ||
| Calories from fat | 77.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 24% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 6% | |
| Sodium | 114.17mg | 9% | |
| Potassium | 74.19mg | 3% | |
| Total Carbs | 45.58g | 27% | |
| Sugars | 12.4g | 89% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 4.94g | 18% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.4mg | 4% | |
| Calcium | 39.2mg | 7% | |
* 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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