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

    Rhubarb Muffins. Photo by Boomette

    1/2 Photos of Rhubarb Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dreamer in Ontario's Note:

    Soon it'll be spring and fresh rhubarb will be available. This recipe is from Simply in Season.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
    2. 2
      I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
    3. 3
      Stir in dry ingredients until just moistened.
    4. 4
      Stir in rhubarb and nuts (if using).
    5. 5
      Fill greased or paper-lined muffin tins two-thirds full.
    6. 6
      Combine final 4 ingredients and sprinkle on top of batter.
    7. 7
      Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
    8. 8
      Remove from pans and cool on wire racks.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 10, 2012

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2010

      55

      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

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

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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
    37%
    Total Fat 11.0 g
    17%
    Saturated Fat 2.1 g
    10%
    Cholesterol 18.8 mg
    6%
    Sodium 272.9 mg
    11%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 18.8 g
    75%
    Protein 4.3 g
    8%

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