Upside Down Rhubarb Muffins
Recipe: #1772
October 30, 2011
Categories: Rhubarb, Brunch, Mothers Day, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"I found this in a country cooking cookbook. It is not overly sweet which is why I enjoy it. I like to serve this with a scoop of vanilla ice cream."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (66.6 g)
- Calories 205.1
- Total Fat - 9.9 g
- Saturated Fat - 6 g
- Cholesterol - 42.1 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 0.6 g
- Sugars - 14.5 g
- Protein - 2.7 g
- Calcium - 84.9 mg
- Iron - 0.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine rhubarb, melted butter and brown sugar in a small bowl.
Step 2
Divide amongst 12 greased muffin cups.
Step 3
Beat together butter, sugar and egg until fluffy.
Step 4
Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
Step 5
Spoon into muffin cups, on top of rhubarb mixture.
Step 6
Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Step 7
Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
Step 8
Serve warm.
Tips
No special items needed.
5 Reviews
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