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Rhubarb Lemon Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 15 Apr 2015 12:31:37 -0700
v115.n015.5
* Exported from MasterCook *

                            Muffins, Rhubarb Lemon

Recipe By     :Kathleen Smith of Pittsburgh, Pennsylvania
Serving Size  : 12    Preparation Time :0:15
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    1                cup  sugar -- plus divided
    1 1/2      teaspoons  sugar
    3          teaspoons  baking powder
       1/2      teaspoon  salt
       1/2      teaspoon  ground ginger
    2                     eggs
       1/2           cup  buttermilk
       1/4           cup  canola oil
    1         tablespoon  grated lemon peel
    1 3/4           cups  sliced rhubarb -- fresh or frozen

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt 
and ginger. In a small bowl, combine the eggs, buttermilk, oil and 
lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.

Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining 
sugar. Bake at 375F for 20-25 minutes or until a toothpick inserted 
near the middle comes out clean. Cool for 5 minutes before removing 
from pan to a wire rack.

Yield: 1 dozen.

1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg 
cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

S(Internet Address):
    "http://www.tasteofhome.com/recipes/rhubarb-lemon-muffins";
T(Bake):
    "0:20"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 6g Fat (25.0% 
calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 
36mg Cholesterol; 234mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.