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    You are in: Home / Recipes / Rhubarb Muffins Recipe
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    Rhubarb Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 10, 2002

      Yummy muffins!! I used sour cream in these and baked them at 350* for 23 minutes. The rhubarb is really tasty here, not too sour, lends a teriffic sweet-tart like taste. We had the muffins for an evening snack with hot chocolate. Very enjoyable!! Thanks ChrissyO, I will put this in my keepers file!

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    • on May 31, 2003

      I love rhubarb but these left a lot to be desired. Too heavy and not any flavor until you hit a piece of the rhubarb. If you want to try this, be sure you chop the rhubarb small and distribute evenly. I don't think I will try this again.

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    • on May 05, 2010

      Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!

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    • on July 04, 2008

      mmm. these were great. i added dried cherries since my rhubarb wa green. I also used half whole wheat pastry flour. they turned out really well.

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    • on June 12, 2005

      These were very good.Took some to work to share with my WW friends.They make so many I figure the point value to be only about 2 points ea.

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    Nutritional Facts for Rhubarb Muffins

    Serving Size: 1 (1686 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 194.4
     
    Calories from Fat 45
    23%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.3 g
    6%
    Cholesterol 28.1 mg
    9%
    Sodium 412.6 mg
    17%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 9.6 g
    38%
    Protein 4.7 g
    9%

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