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–+ servings

Rhubarb Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 12 servings

Ingredients

  • 1 pint of stewed rhubarb
  • 1/3 cup butter
  • 1/3 cup honey
  • 1 egg
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup milk

Instructions

  • In a greased muffin tin divide 1 pint of canned rhubarb between 12 muffin holes.
  • Cream together butter and honey, then beat in 1 egg.
  • Mix in flour, baking powder, salt, and nutmeg. Then add your milk and mix well.
  • Spoon batter over the rhubarb and bake at 350 F for 20 minutes.
  • Invert your hot muffins on a cooling rack and allow to stand for 15 minutes so extra moisture can drip out. Then remove from the muffin tins and enjoy!

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 218mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 194IU | Vitamin C: 0.05mg | Calcium: 58mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.