| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Bread | 18 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 1/4 | c | Packed brown sugar |
| 1/2 | c | Vegetable oil |
| 1 | Egg | |
| 1 | c | Buttermilk |
| 1 | t | Vanilla |
| 2 | c | Chopped rhubarb |
| 1/2 | c | Packed brown sugar |
| 1 | T | Butter, melted |
| 1/2 | t | Cinnamon |
| g carbs. |
INSTRUCTIONS
From: [email protected] (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 12.6mg
Sodium: 159.7mg
Potassium: 107.6mg
Carbohydrates: 33g
Fiber: <1g
Sugar: 21.6g
Protein: 2.4g