* Exported from MasterCook *
Muffins, Cinnamon Rhubarb
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Low Fat
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup sugar -- plus divided
1 tablespoon sugar
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon -- divided
1/4 teaspoon salt
1 egg -- beaten
2/3 cup buttermilk
1/4 cup butter -- melted
1/2 cup chopped rhubarb -- fresh or frozen, thawed
and drained
1/4 cup peach preserves
In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon
cinnamon and salt.
Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups.
Combine egg, buttermilk and butter; stir into dry ingredients just
until moistened.
Combine rhubarb and preserves; place 1 tablespoonful in the center of
each cup (do not spread).
Top with remaining batter.
Bake at 400F for 20 minutes or until top of muffin springs back when
lightly touched in the center.
Combine remaining sugar and cinnamon; sprinkle over batter.
Yield: 9 muffins.
Prep/Total Time: 30 min.
1 serving (1 each) equals 209 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Description:
"These fluffy muffins extra scrumptious and perfect for breakfast
or snacking."
Source:
"Originally published as Cinnamon Rhubarb Muffins in Taste of
Home April/May 1998, p29"
S(Internet Address):
"http://www.tasteofhome.com/recipes/cinnamon-rhubarb-muffins";
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Per Serving (excluding unknown items): 209 Calories; 6g Fat (25.7%
calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber;
38mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.