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I was looking for new muffins flavor ideas when I came across this recipe and it turned out great! I made 6 muffins and 100g of rhubarb was plenty for that amount. I also used wholemeal flour and substituted butter for buttermilk and a tablespoon of oil. That made them a lot healthier but still very tasty.
These were good but not as good as my usual muffin recipes. They tasted healthy, but they're not very, haha. I think I'll keep looking.
These were very good. I added about 1 3/4 cup rhubarb, and it still didn't shine through as I hoped. I also added 1/8 tsp nutmeg because I love the combo of rhubarb and nutmeg.
These were good muffins--though I think that they probably need 2 cups of rhubarb, and even though I added 1/2 tsp of cinnamon, I think the flavor was still lacking a little depth... I'm glad I made them, but I think I'm going to need to keep looking for my perfect rhubarb muffin!
yum! I used 1/2 whole wheat flour and 3 eggs cuz mine were small.
Great muffins! I cut the rhubarb into about 1/2 to 1/4 inch slices instead of chopping and sprinkled each muffin with a little brown sugar before baking. Yummy! Thanks a lot!
Tastey muffins!! The only thing I did differently was to add some vanilla flavoring. Hubby must have enjoyed them cause he ate 3 for his breakfast!! Thanks for sharing your recipe.
Good muffins! I forgot to add the butter (found it sitting in the microwave after they were in the oven . . . whoops!), I used spelt flour, and my rhubarb was frozen. Muffins were really moist - even without the butter! Made 12 good sized muffins. Used crumble topping from here: http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/ Next time around I'll add 1 tsp cinnamon to batter, the butter :) and a bit more brown sugar.
Very good. I did add a litlle vanilla and cinnamon and doubled the recipe. It made 24 muffins.