Rhubarb Muffins

"Soon it'll be spring and fresh rhubarb will be available. This recipe is from Simply in Season."
 
Rhubarb Muffins created by Boomette
Ready In:
40mins
Ingredients:
16
Yields:
12 muffins
Serves:
12
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ingredients

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directions

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

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  1. averybird
    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]
     
  2. Boomette
    Rhubarb Muffins Created by Boomette
  3. Boomette
    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
     
  4. Annacia
    Rhubarb Muffins Created by Annacia
  5. Annacia
    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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