Total Time
30mins
Prep 10 mins
Cook 20 mins

This is good with the rhubarb--a moist muffin.

Ingredients Nutrition

Directions

  1. Mix together.
  2. Bake at 350° for 20 to 25 minutes.
Most Helpful

The taste was there although the texture was heavy and they did not rise as much as I expected, I used frozen rhubarb for this, mabey that was the reason, my plan was to increase the baking soda to 1 teaaspoon but somehow I forgot. Thanks Diena...Kitten:)

Kittencal@recipezazz April 18, 2006

Made these during the height of rhubarb season and wish I had put some of that rhubarb into the freezer! These turned out denser then most of the muffins I make but during the course of the evening most had disappeared! Upon tasting one the next morning I knew why! The nutty flavor combined with rhubarb made these an absolute taste treat. The rhubarb lovers in our family thank you dienia for posting this delicious tasting rhubarb muffin recipe to be adding to our collection.

Gerry November 28, 2005