10Ingredients
270Calories
40Minutes

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 cup brown sugar (packed)
  • 1 cup buttermilk
  • 8 tablespoons butter (melted)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans (or walnuts, chopped)
  • 2 cups rhubarb (chopped trimmed)
  • whipped cream (to serve)

Directions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk, butter, egg and vanilla in a medium bowl. Add to dry ingredients. Stir until just blended. Do not overmix.
  3. Carefully stir in the nuts and most of the rhubarb. Spoon into muffin pan, filling each cup 2/3 full. Sprinkle with remaining rhubarb.
  4. Bake for 20-25 mins, until muffins are golden brown and a skewer inserted into center comes out clean. Cool on a wire rack. Serve warm or at room temperature with whipped cream.
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NutritionView more

270Calories
Sodium5%DV125mg
Fat20%DV13g
Protein10%DV5g
Carbs12%DV35g
Fiber8%DV2g

PER SERVING *

Calories270Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat6g30%
Trans Fat
Cholesterol40mg13%
Sodium125mg5%
Potassium170mg5%
Protein5g10%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber2g8%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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