Recipe by chewieplustwo
"If you can't decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!"
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diced rhubarb, or more to taste
whole wheat flour
Great tasting muffins. I recommend adding extra rhubarb but otherwise followed recipe as is.
I replaced the oil with applesauce and added a half cup more of rhubarb. I also used plain greek yogurt and a tsp of vanilla instead of vanilla yogurt. They turned out very good; not too sweet and a nice healthier version of rhubarb muffin.
My family raved about these. I made only minor changes, but if you're easily offended by such reviews, please move on... As I do in all muffin recipes, I added 1/8 cup each ground flaxseed meal and wheat germ, subbed applesauce for the oil, and used Splenda (brown sugar) baking blend. I also upped the baking soda, salt, and cinnamon to 1 tsp each. Used a whole 6 oz container of french vanilla yogurt, and subbed unsalted butter in the topping because I had it on hand. The topping is absolutely fabulous and just the right amount - I will definitely try the topping on my other muffin recipes! I added the rhubarb to the wet ingredients instead of the dry, don't think it adversely affected the results though. I made mini muffins in a dark pan, baked at 325 for 17 min. So yummy! I think you could successfully sub pineapple for the rhubarb too.
Just did my second batch of these. I love them just the way they are. I do suggest you have the rhubarb chopped up pretty small. Might try the suggested version of using apple sauce on my next batch.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Crisp Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 66
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