Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Muffins Recipe
    Lost? Site Map

    Rhubarb Muffins

    Rhubarb Muffins. Photo by Boomette

    1/1 Photo of Rhubarb Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Deantini's Note:

    I came up with this muffin recipe based on 2-3 different recipes I have been using from Zaar. I ran out of Splenda, otherwise I would have used all Splenda and no sugar. I found it really interesting how much lower the yield when using Splenda and/or apple sauce instead of butter. Another recipe with 1/2 cup of butter and 1 1/2 cup sugar yields 24 muffins.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    muffins

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Cream butter, sugar and splenda in a mixer.
    2. 2
      Beat in apple sauce + eggs one at a time; add vanilla extract.
    3. 3
      Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
    4. 4
      Stir in rhubarb.
    5. 5
      Add batter to medium muffin cups.
    6. 6
      In small bowl - mix topping ingredients and sprinkle on top of muffins.
    7. 7
      Bake at 350 F - for 25 min or until golden.

    Browse Our Top North American Recipes

    Ratings & Reviews:

    • on May 08, 2011

      55

      These are very good, and they taste much more decadent than they are! I used whole wheat and oat flours (oat is so light in baked goods), and I decreased the sugar to 2/3 c and omitted the Splenda. We especially enjoyed the topping, and while I used the butter this time I think it will be just as good without it next time. I have recently fallen in love with rhubarb and I'm so glad to have found this recipe. Thanks so much for posting! Made for PRMR tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010

      55

      These are good gluten free my way! I made these using Any Kind Muffins (Gluten Free) with butter as this recipe instead of canola oil in that one. I made Am. Applesauce W/English Mixed Spice Inspired by a French Tart without the spices for the unsweetened applesauce, I used only brown sugar as in the gluten free recipe. I added vanilla paste in a lesser amount as I think it is stronger & of course the rhubarb fresh from someones garden. I made the topping with a gluten free flour mix and the butter but maybe it would have been better without the butter I didn't realise it was optional. Thanks Deantini. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2010

      55

      I have a lot of rhubarb to use and I was glad to see this recipe in the all-player cookbook for ZWT :) I used only 1/2 cup of sugar and 3/4 cup Splenda. The taste is sweet just enough. I'm glad I reduced the sugar. I made the topping without the butter. After the 25 minutes I thought my muffins were ready. The tooth-pick came out clean. But when I tried to remove them from the pan, I saw they were too moist so I put them back in the warm oven for a 10 minutes. They are so yummy. Thanks Deantini :) Made for the Zwizzle Chicks of ZWT

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rhubarb Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 164.2
     
    Calories from Fat 33
    20%
    Total Fat 3.6 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 31.0 mg
    10%
    Sodium 166.3 mg
    6%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 0.8 g
    3%
    Sugars 16.4 g
    65%
    Protein 3.0 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites