Recipe by Michelle Berteig
I haven't tried this recipe yet, but I hope to soon!
Top Review by Boomette
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
- 354.88 ml diced fresh rhubarb or 473.18 ml sliced frozen rhubarb
- 473.18 ml flour
- 14.79 ml baking powder
- 1.23 ml salt
- 1.23 ml cinnamon
- 1 egg
- 118.29 ml brown sugar
- 44.37 ml red currant jelly
- 236.59 ml milk
- 59.16 ml melted butter
- 4.92 ml vanilla
Directions See How It's Made
- If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
- While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
- Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
- Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.