Total Time
35mins
Prep 10 mins
Cook 25 mins

Nothing matches muffins with coffee or a cup of tea. Making muffins with Rhubarb is a great way for me to get my family to eat it. This particular recipe is from a book called "Muffin Magic" by Diana Linfoot.

Ingredients Nutrition

Directions

  1. Preheat the oven and grease the muffin pans.
  2. Thoroughly blend all the wet ingredients together, adding the rhubarb last.
  3. Fold in the previously combined dry ingredients to the wet mixture.
  4. The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
  5. Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
  6. Bake for 200 degree C for 25 minutes.
Most Helpful

5 5

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!

2 5

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.

5 5

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!