Directions:
- Combine melted butter, rhubarb and brown sugar in a small bowl and mix
- Well. Place in 12 greased muffin cups.
- Beat together butter, sugar and eggs until fluffy.
- Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk.
- Stir just to moisten, then spoon on top of rhubarb mixture.
- Bake at 350ºF for 20 to 25 minutes.
- Invert on cooling rack and leave pan over muffins for a few minutes so all the rhubarb runs out. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.75 Kcal (1012 kJ) | ||
| Calories from fat | 86.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 24.01mg | 8% | |
| Sodium | 549.58mg | 23% | |
| Potassium | 191.8mg | 4% | |
| Total Carbs | 36.18g | 12% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 124.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 307.99 Kcal (1289 kJ) | ||
| Calories from fat | 110.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 15% | |
|---|---|---|---|
| Cholesterol | 30.59mg | 8% | |
| Sodium | 700.16mg | 23% | |
| Potassium | 244.35mg | 4% | |
| Total Carbs | 46.09g | 12% | |
| Sugars | 16.26g | 51% | |
| Dietary Fiber | 3.11g | 10% | |
| Protein | 4.62g | 7% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 8% | |
| Calcium | 158.5mg | 12% | |
* 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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