The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 22, 2009
Great recipe. I followed the recipe exactly and it made 16 standard size muffins. The 1 cup of rhubarb was distributed all through 14 of the muffins, so I had to add a little bit to the last 2 muffins. I used frozen rhubarb and it worked great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 17, 2009
Used brown sugar for topping instead of white and about 1/2 cup less flour, 1/2 cup rolled (quick) oats added in. Yummy and very light/airy tasting! A keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 6, 2009
These were alright. I think the only reason that I didn't like them is because they stuck to the muffin liners! And I also thought that they were kind of "heavy" for a muffin. Otherwise the flavor was good. I added 1/2 t. vanilla to the ingredients, and I sprinkled the top with a cinnamon/sugar mix instead of straight sugar.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 2, 2009
These were very good. Made them basically as is with the only change being adding about a 1/2 teaspoon of cinnamon to the sugar topping. Yum! Be sure not to over cook them. They are a lovely golden color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 1, 2009
Very easy and delicious! I had extra buttermilk that I needed to use up so I substituted it for the milk. Didn't make any other changes and these were very moist and flavorful. I will definitely make these again and again!
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Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 31, 2009
Love these! Very very yummy. I doubled the batch, and did 3 cups of rhubarb and they turned out great. I individually wrap them and store them in the freezer so that I am not tempted to eat them all at once. Very good.
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Home Town: Arlington, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: May 27, 2009
I have been making these muffins for a while now and my family loves them. They are very simple to make. I follow the recipes exactly and they turn out great everytime.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 16, 2009
These were delicious. Took them to work and everyone wanted the recipe. The only thing I changed was I added 1 1/2 cups rhubarb instead of 1 cup. Turned out perfect.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 24, 2009
decent basic recipie, I added 1/2 tsp cinnamon, 1/2 tsp vanilla and next time I will add another 1/2 cup of rhubarb as 1 cup was not enough.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 5, 2009
real good, a little crumbly tho...maybe it was something I did?
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 28, 2008
These muffins were very good. I made a double batch and made large muffins. They were very good but quite white and insipid looking. I have made them again and twisted the recipe a bit and like the looks of them much more. Thanks for the delicious recipe.
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Cooking Level: Expert

Home Town: Minot, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 12, 2008
These are just FANTASTIC!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 3, 2008
These were very nice. I like the fact that there were 12 as I don't want too many sweets around for too long! The rhubarb is a tangy little treasure to bite into. I had to use vegetable oil and 2% milk as that is what I had. The cake in this cupcake was moist, smooth and not overly sweet. I would think that any fruit would be a hit in this dessert.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 14, 2008
These were very good. Loved them. took them to a baby shower. Not only did they taste great but looked very pretty also. I'm going to try these with some other fruit also and see what happens.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 30, 2008
A+ recipe! Wonderful!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 3, 2008
these were fantastic!!! I added a bit of cinnamon to the sugar topping & my family couldn't get enough of them- even my "non-rhubarb eating" husband. Thanks for this one!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 30, 2008
These muffins were fantastic; flavorful, moist, and almost too pretty to eat. The only change I made was to add a 1/2 t. vanilla, otherwise I followed the recipe exactly. Next time I'm going to try other mix ins like berries or chocolate chips instead of rhubarb. This recipe is a keeper.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 28, 2008
These were a bust for me. They came out sort of gummy in the center, I even tried baking them longer, but to no avail. I also found that the rhubarb lent nothing to the flavor of the muffin, it pretty much just tasted like a sugary bread with no distinct flavor and a "too wet" texture. I used frozen rhubarb, which I drained after chopping and slightly squeezed but I was afraid I was going to drain too much, but if I hadn't I don't think they ever would have set. These were a disapointment for me. Sorry
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Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 14, 2007
These were sooo good! I followed the recipe to the letter. I can't wait for rhubarb season so I can make these again! Update: I did made a second time and turned them into cranberry-orange muffins. -- Instead of rhubarb, I used a cup of chopped frozen cranberries (drained a bit) and 1 teaspoon of grated orange rind (added to the milk). They looked so pretty when I served them for Christmas breakfast.
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KHM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 13, 2007
Delicious!!!
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Cooking Level: Intermediate

Home Town: Corona, California, USA
Living In: Chandler, Arizona, USA

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