* 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
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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"
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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.