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Reviewed: Jul. 22, 2008

These muffins are great!!! The only change I made was to add a 1/2 tsp of baking powder (based on other reviews). I will definitely be making these often! Thank you for helping find another way to cook our rhubarb!

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Reviewer:

familychef8


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Reviewed: Jul. 16, 2008

I added another 1/2 tsp of baking powder to offset denseness mentioned in other reviews. I also used 1/4 C fat free plain yogurt instead of sour cream, only because that's what I had on hand. These turned out to be very good, but the blueberries overpowered the rhubarb (but then I love rhubarb and blueberries not so much). Next time, I'll try the sour cream and change the ratio of rhubarb to blueberries. Will make again.

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KYCook48


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Reviewed: Jul. 3, 2008

The sour cream makes the muffins very moist, but a little dense. They were still delicious.

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Reviewer:

Kathy


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Reviewed: Jun. 13, 2008

Just out of the oven, look beautiful!

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Reviewer:

Gloria


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Reviewed: May 2, 2008

These are VERY good! I did substitute 1/2 the flour for Whole Wheat Flour. Don't think I will do that again. I received GREAT reviews from co-workers and requests for more food made with the rhubarb!

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Reviewer:

Sam84jo

	Cooking Level: Intermediate
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Reviewed: Oct. 17, 2007

These came out very moist and dense. Not much rise. I guess I was looking for more of a cakey recipe.

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Reviewer:

YellowBeetleSB

	Cooking Level: Intermediate Home Town: Pleasanton, California, USA Living In: Santa Barbara, California, USA
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Reviewed: Jun. 14, 2007

These muffins were a big hit with our family. The recipe is most definitely a keeper! Also, being a nice tasty way of using part of our huge crop of rhubarb.

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Reviewer:

Lynn


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Reviewed: May 1, 2007

this is a delicious muffin-the sour cream makes all the difference..

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Reviewer:

KatieMac

	Cooking Level: Intermediate Home Town: Tecumseh, Michigan, USA Living In: Grand Ledge, Michigan, USA
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Reviewed: Nov. 19, 2006

These were a big hit. A nice flavor combination in a moist muffin. Mine didn't rise as much as I would have liked, perhaps my baking powder is a bit old. I substituted bettermilk for the milk and plain yoghurt for the sour cream. Thanks for a great recipe!

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Reviewer:

HIKERBOY


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