Rhubarb Muffins II

Rhubarb Muffins II

21
Michele O'Sullivan 115

"Serve with cream cheese, butter or your own rhubarb sauce on the side."

Ingredients 40 m {{adjustedServings}} servings 257 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.
Tips & Tricks
Apple Strudel Muffins

See how to make apple muffins with a crumbly cinnamon topping.

Zucchini Yogurt Multigrain Muffins

These healthy muffins are packed with carrots, zucchini, nuts, and raisins.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SWEETSU
6/17/2003

This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.

GAILLLC
9/3/2005

I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.

Ita
5/12/2008

I made these for a friend who is lactose intolerant and on a low-sugar diet. So I used Alpro vanilla soymilk instead of buttermilk and Stevia natural sweetener instead of sugar (available from health shops). They came out a little dry but still good.