Rhubarb Muffins I

Rhubarb Muffins I

9
WSHARRIS62 0

"These muffins are very moist and have a nice flavor from the orange juice and orange zest."

Ingredients 50 m {{adjustedServings}} servings 193 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
  3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.
Tips & Tricks
To Die For Blueberry Muffins

See how to make big bakery-style blueberry muffins!

Morning Glory Muffins I

Make a morning muffin that’s loaded with good stuff.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 9

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
lisalisa
6/29/2003

They're nice!!! True, they aren't terribly sweet but sometimes that's o.k. too. Be creative; add brown sugar to the tops before baking and/or reduce the amount of rhubarb or add some chopped apple or strawberries or banana to the rhubarb! I will make these again. Oh, they also rose beautifully and the aroma in the house is heavenly.

PNORDWIG
5/19/2004

Great muffin! Easy to make, moist and delicious. Sprinkle on some brown sugar before baking for added sweetness.

SHANNON BROWN
5/9/2003

Good with bran added too.