Directions:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.22 Kcal (1311 kJ) | ||
| Calories from fat | 57.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 10.59mg | 4% | |
| Sodium | 56.47mg | 2% | |
| Potassium | 57.49mg | 1% | |
| Total Carbs | 57.6g | 19% | |
| Sugars | 14.29g | 57% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.29 Kcal (1040 kJ) | ||
| Calories from fat | 45.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 10% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 4% | |
| Sodium | 44.77mg | 2% | |
| Potassium | 45.57mg | 1% | |
| Total Carbs | 45.66g | 19% | |
| Sugars | 11.33g | 57% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 3.48g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.5mg | 5% | |
* 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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