Reviewer:

Char

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Reviewed: May 22, 2012

These are excellent muffins. Unfortunately I must have blinked or just blanked out where it said it makes 24 muffins. I only prepared one pan and then was surprised that I had so much left over batter! Well I used a mini muffin pan for the rest and even though they overflowed a bit, they were delicious! Love rhubarb recipes!!!

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: May 20, 2012

The muffins were light and fluffy, I just wasn't crazy about the topping. I think I'd like more of a streusel topping or just cinnamon sugar. I used two large stalks which equaled about 2 cups of diced Rhubarb. My batch made 22 muffins.

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Reviewer:

Una

Reviewed: May 20, 2012

Very good

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Reviewer:

Robin

Reviewed: May 18, 2012

DELISH!! Made them a little healhier by using 1 1/2 C wheat flour 1 C white flour and substituting applesauce for the vegetable oil. I left out the walnuts. Like other reviewers, I did not have buttermilk so, I used soy milk and 2 t vinegar. Also, instead of the butter topping, I just sprinkled on some cinnamon and sugar. YUM YUM!

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Reviewer:

sorenson32

Reviewed: May 17, 2012

a big hit with the quilting ladies today. I had a banana on the counter so added it , nice addition.Will definitely make these again.

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Reviewer:

leigh

Reviewed: May 16, 2012

Aunt Norma's rhubarb muffins are fabulous! Very easy to make. I love the sugar/cinnamon topping! Next time I might try 1/2 whole wheat flour and more rhubarb.

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Reviewer:

SARAH_MC21

Reviewed: May 15, 2012

Absolutely some of the best muffins I have ever made. Used 2 cups of rhubarb coarsely chopped and reduced the brown and white sugars. Thank you Aunt Norma!

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