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

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    Serves: 16



    Units: US | Metric



    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.

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    Ratings & Reviews:

    • on May 08, 2011


      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.

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    • on May 28, 2010


      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!

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    • on May 22, 2010


      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

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    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
    Total Fat 3.6 g
    Saturated Fat 2.0 g
    Cholesterol 31.0 mg
    Sodium 166.3 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 0.8 g
    Sugars 16.4 g
    Protein 3.0 g

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