2 Reviews

The dough was hard to mix at the end. I wanted to add milk but I didn't. I'm glad. Cause finally these muffins are moist. I used fresh rhubarbs. Probably when it cooked, it turned out moist. And they're not too sweet. We like them this way. I didn't have red currant jelly so I used mixed berries jelly. I used vegetable oil instead of butter. I cooked them 22 minutes. Thanks Michelle. Made for the Babes of ZWT4

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Boomette June 28, 2008

One of the joys of early summer is the abundance of fresh rhubarb and I am always looking for new dishes featuring the ingredient. I made a slightly modified version to make these lower in fat and calories, namely replacing the melted butter with 1 tablespoon vegetable oil and 4 tablespoons of pear baby food and using a mix of brown sugar and brown sugar Splenda for the sweetner. I loved the way the cinnamon highlighted the tart bite from the rhubarb and found the muffin had just a hint of sweetness but not so much as to confuse this breakfast bite for dessert. (As an aside, my coworkers thought they needed to be sweeter, so consider your own tastes here.)

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justcallmetoni June 26, 2008
Rhubarb Muffins