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These are awesome, just pulled some stalks up and made em to go with our luncheon salad!
turned out great. looked like a baker made them. very easy.
WOW....fantastic!. I had to make up for a shortfall of brown sugar so, I subbed half white sugar and added 1 1/2 tbsp (45ml) of molasses. I also baked it about 45 min in a 8x8 pan rather than muffin tins. My rhubarb was thawed from the freezer so I used 4 well squeezed hand fulls. When mixing I mixed all the wet ingredients very well, folding in the flour mixture gently and carefully folding in the rhubarb. This is definitely going into my menu rotation as I freeze rhubarb from my garden. I'm also thinking of adding cardamom or nutmeg next time.
followed the recipe exactly and turned out well
Amazing... I used organic whole wheat flour and cut down the sugar a bit and they were still great. I've tried honey butter in the past and didn't like it at all. I think the lemon rind is what made it so much better than what I've tried before.
These are very tasty muffins! Our rhubarb hating 8 year old enjoyed them at dinner time - warm with my Goat Yoghurt, Honey Ice 'Cream'. Very good. The flavour was really nice very interesting. When I make them again I will reduce the sugar - it nearly killed me using so much - but as we have 'full sugar' company coming tomorrow - I think I will 'play' with the recipe another day. I did use buttermilk instead of sour. Also note (I didn't!) this recipe makes 21 not the usual 12 -I got 12 large muffins and 12 mini muffins from this mix. - oh and while I think of it - not sure the butter sugar mix on top did anything - other than adding calories!!!! We cant wait to try these with some whipped honey butter. Over all a very good recipe.