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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 12, 2012

      Awesome muffins. I made them today with some rhubarb I picked at my in-laws. It was the first time my kids have ever had it, never felt it was worth the price stores and farmer's markets were asking for it.

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    • on May 09, 2010

      I used a little extra brown sugar and skipped the streusel topping. I added about a tsp of pumpkin pie spice and this seemed to be a nice touch to the moist muffins. I also let the cut rhubarb sit in a couple of tablespoons of sugar before mixing it in the batter and I think this drew out the juices nicely.

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    • on June 06, 2008

      I love this recipe. It was exactly what I had in mind when I was looking. They were very moist and were too sweet. Just right. Thanks Martha!

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    • on May 30, 2008

      I have to agree that these were verymoist muffins and we all enjoyed them. I added a little more rhubarb than called for because I had already cut it up! Also, I used raw sugar for the streusel topping to give it a bit of a crunch. Thanks for a great recipe. I will definitely be making these again.

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    • on March 27, 2004

      Delicious muffins!! The struesel adds a great flavour and nice appearance. Wonderful use for frozen rhubarb.

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    Nutritional Facts for Rhubarb Streusel Muffins

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 327.2
     
    Calories from Fat 127
    38%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 18.8 mg
    6%
    Sodium 274.2 mg
    11%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 1.7 g
    7%
    Sugars 24.8 g
    99%
    Protein 4.5 g
    9%

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