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    You are in: Home / Recipes / Crunchy Rhubarb Muffins Recipe
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    Crunchy Rhubarb Muffins

    Crunchy Rhubarb Muffins. Photo by Laudee

    1/1 Photo of Crunchy Rhubarb Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dancer^'s Note:

    all I can say is oh YUMMMY!

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    Ingredients:

    Yield:

    muffins.

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Combine sugar, oil, egg, buttermilk and vanilla.
    2. 2
      Mix well.
    3. 3
      Combine flour, salt, and soda and add to oil mixture.
    4. 4
      Add rhubarb and nuts.
    5. 5
      Full muffin pan 2/3 full.
    6. 6
      Combine topping and sprinkle on top of batter.
    7. 7
      Bake 30 minutes at 325 degrees.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 29, 2010

      45

      These muffins turn out to be cake like...very moist and delicious. Some changes I would do next time: double the recipe as I only got 9 large muffins (they tend to go really fast). I did use frozen rhubarb that I thawed and squeezed some of the liquid out of. I found that it was a little light on the rhubarb, so next time, I would add about 1/2 cup more. Good muffin recipe...one that I would do again. Thanks for the posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2003

      45

      These are really moist and not too sweet - the tartness of the rhubarb is there. I left out the nuts, and they were still very good!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2014

      55

      These turned out Yummy!! I did make a few changes (sorry I can't help myself sometimes!) I used 1 cup whole wheat flour and 1/2 cup white flour. Replaced the egg with flax seed, reduced the sugar to 1/2 cup, left out the nuts (my kids don't like them) and didn't use the topping. I just sprinkled on some of my lowfat pumpkin granola for crunch. I also doubled the rhubarb and used some I had frozen from this past summer. I just thawed and squeezed out some of the moisture. I got 6 pretty large muffins. I baked them at the recommended temperature in a convection for approx. 35 minutes. They were DELICIOUS!! Thanks for a great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Crunchy Rhubarb Muffins

    Serving Size: 1 (923 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.0
     
    Calories from Fat 127
    46%
    Total Fat 14.1 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 15.9 mg
    5%
    Sodium 229.1 mg
    9%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 18.8 g
    75%
    Protein 4.0 g
    8%

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