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Rhubarb And Raspberry Muffins With Buttermilk And Cinnamon

11 faves
Nutrition per serving    (USDA % daily values)
CAL
185
FAT
31%
CHOL
21%
SOD
7%

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Ingredients for 14 servings

10.5 oz finely diced rhubarb

1/2 cup blond cane sugar

2/3 cup millet flour

1/2 cup almond Meal

1/3 cup sweet rice flour

1/3 cup amaranth flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 tbsp pure vanilla extract

2 large eggs

7 tbsp unsalted butter, melted

1/2 cup buttermilk

1/2 cup finely diced rhubarb

3.5 oz sliced raspberries

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