Rating: 5 1 vote cast)
Total Time:
0 min. Serving Size:
12
3
6
12
24
48
- Change
Nutritional Facts Servings Per Recipe: 12 Amount Per Serving Calories 183 % Daily Value** Total Fat 9g
13%
Cholesterol 40mg
13%
Sodium 195mg
8%
Total Carbohydrate 24g
8%
Protein 3g
** Percentage Daily Values are based on a
2000 calorie diet.
Sticky Rhubarb Muffins
Date Added: June 11, 2009
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Directions:
1. Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly.2. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups.3. Cream the softened butter and the sugar together, then beat in the egg.4. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk.5. Do not overmix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups.6. Bake in a preheated 350 F oven for 25 minutes.7. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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