Charlotte, Made this for the gang at camp and the muffins received rave reviews! The smell of cinnamon coming from the oven brought the tenters into the camp for coffee and muffins at dawn. Will certainly make these again. Barb
Rhubarb flavor is gentle and not overpowering to the other ingredients. Easy to make, very good.
These were good. I really like the burst sour taste you get when you bite into a piece of rhubarb. Easy to make and a good way to use up some of your surplus rhubarb.
What's not to love - used about 1 3/4 cups frozen rhubarb (from my dad's garden) and used low-fat sour cream. These muffins came out moist and just sweet enough for a great breakfast!! Thanks Charlotte! :)
Very simple and low(er) in calories than most! Will definitely make again!
Mhhh, these were good, I mixed the rhubarb with some strawberries and used some nutmeg with the cinnamon.I think I'll try out some more fruit-variations.Thanks for posting. Update: I also used apples instead of rhubarb and they turned out great.
These are just ok, kind of bland. Perhaps the addition of vanilla or something like that might liven them up a little? I don't think I'll be making them again.
Great muffins! I had to do a last minute substitute for the sour cream as mine had gone bad. I used a 100g container of vanilla flavored yogurt and used the empty container as a measure for the amount of buttermilk I added. The muffins turned out lovely and tender. Thanks for posting.
These were just GREAT! Didn't have muffin pans so I used mini-loaf pans. Hubby loved them as well, and the kids.. well.. they didn't really have a chance to taste them ;)
These were very tasty as soon as they cooled, and ten times better the next day! DH and I both really enjoyed them, we've eaten nearly the whole dozen in two days. Next time (and there will definitely be a next time) I might add a touch more brown sugar and cinnamon to the batter, just because they are quite mild tasting. Very good, exactly the sort of recipe I was looking for!