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

    Average Rating:

    3 Total Reviews

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    • on June 10, 2012

      I used plain yogurt in these muffins and they came out very moist. The flavors were great too. After sharing them at work, I even had one co-worker ask for the recipe. [Made for The I Recommend Tag]

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    • on July 01, 2010

      I used buttermilk, only 1/2 cup brown sugar, didn't use the nuts. I did the topping like mentionned. These are very good muffin. They are moist and not too sweet with the 1/2 cup brown sugar. But next time I may do them with only all purpose flour. Thanks Dreamer :) Made for 123 hit wonders

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    • on May 08, 2010

      Mmmmmm, These are marvelous muffins Dreamer. I had just a cup of fat free vanilla yogurt left so I used that up. Other than the yogurt I made these with 2 cups of whole wheat flour and a 1/2 cup of unbleached. For the sugar I used 1/2 the amount ask of Splenda Brown Blend, 1/3 cup of oil and used just Splenda and cinnamon on top. Even with my diabetic cut backs they are moist, light textured and delicious. What more could you ask? :D

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    Nutritional Facts for Rhubarb Muffins

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 268.9
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 2.1 g
    Cholesterol 18.8 mg
    Sodium 272.9 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 1.8 g
    Sugars 18.8 g
    Protein 4.3 g


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