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    You are in: Home / Recipes / Cinnamon Topped Rhubarb Muffins Recipe
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    Cinnamon Topped Rhubarb Muffins

    Average Rating:

    3 Total Reviews

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    • on July 11, 2011

      I used 1 cup of brown sugar, not packed. I used 1/3 cup oil and 1/3 cup plain yogurt. The texture is great, it makes light muffins. I added another 5 minutes of cooking. I didn't do the topping. I made 12 muffins like you see on my photo. Thanks Charlotte :) Made for Market tag game

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    • on May 14, 2006

      I'm not wild about rhubarb, but I hated to let it go to waste. This recipe is really good and an excellent way to eat that prolific rhubarb! Even my super picky husband likes em! I have made them twice now and so I can offer the following hints: 1)the batter will be stiff, don't worry about it, the rhubarb moistens it back up 2) you may want to fill the muffin cups 2/3 full, only half was skimpy...we like a full muffin! 3) I now double the stuesel topping and I add 1/2 teaspoon maple flavoring...mmmm) 4)lastly, and most importantly...make more than you think you need...they go fast! They freeze well too, but mine never seem to make it there!

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    • on February 25, 2005

      hi i also have large amounts of rhubarb and this is a nice addition to my rotation of muffins that i bake on a regulaur basis thanks for posting

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    Nutritional Facts for Cinnamon Topped Rhubarb Muffins

    Serving Size: 1 (1477 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2259.8
     
    Calories from Fat 805
    35%
    Total Fat 89.5 g
    137%
    Saturated Fat 18.4 g
    92%
    Cholesterol 128.4 mg
    42%
    Sodium 2112.8 mg
    88%
    Total Carbohydrate 346.0 g
    115%
    Dietary Fiber 8.5 g
    34%
    Sugars 218.0 g
    872%
    Protein 24.9 g
    49%

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