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Ingredients
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1/3 cup milk
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1/4 cup vegetable oil
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1 large egg
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1/4 cup white sugar, plus more for sprinkling tops
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1/4 cup lightly packed brown sugar
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1 teaspoon almond extract
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1 1/3 cups diced rhubarb
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.
Nutrition Facts (per serving)
| 142 | Calories |
| 5g | Fat |
| 21g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Cholesterol 16mg | 5% |
| Sodium 248mg | 11% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 2% |
| Total Sugars 8g | |
| Protein 2g | 5% |
| Vitamin C 1mg | 1% |
| Calcium 61mg | 5% |
| Iron 1mg | 5% |
| Potassium 77mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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