Average Rating: 3.875TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 1-1/2 dozen.Ingredients
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
- Cream cheese frosting, optional
Instructions
- 1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
- 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Nutrition Facts
1 each: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.