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

    Sticky Rhubarb Muffins. Photo by Boomette

    1/1 Photo of Sticky Rhubarb Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Charlotte J's Note:

    Muffins are a delight, but sticky ones are to die for!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine 4 tablespoons butter and brown sugar until coarsely blended.
    2. 2
      Add the rhubarb.
    3. 3
      Distribute evenly into (12) greased muffin tin.
    4. 4
      Cream softened butter and 1/4 cup sugar, beat in egg.
    5. 5
      Sift together the five dry ingredients.
    6. 6
      Add to the creamed mixture alternately with the milk.
    7. 7
      Stir in orange rind.
    8. 8
      Do not over mix.
    9. 9
      Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
    10. 10
      Remove from oven and let stand for five minutes, then invert to remove.
    11. 11
      Leaving the muffins up side down so the sticky glaze is now on top.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 12, 2011

      55

      I didn't have problem with the dough. These muffins are moist. I just wish there was more rhubarb on top. They taste so good. Thanks Charlotte :) Made for Bargain Basement tag game

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2002

      35

      Tasty, but the dough was hard.

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

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    Nutritional Facts for Sticky Rhubarb Muffins

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 183.3
     
    Calories from Fat 77
    42%
    Total Fat 8.6 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 37.2 mg
    12%
    Sodium 212.3 mg
    8%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 0.7 g
    2%
    Sugars 11.0 g
    44%
    Protein 2.6 g
    5%

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