Rhubarb Muffins II

Rhubarb Muffins II

21
Michele O'Sullivan 117

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

Ingredients

40 m {{adjustedServings}} servings 257 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

21
  1. 26 Ratings

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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 ...

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 lar...

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 h...