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Sugared Rhubarb Muffins

Sugared Rhubarb Muffins

"'These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad,' relates Corrie Davidson, Rainier, Alberta."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
  2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

  • Nutritional Analysis: One muffin equals 226 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 153 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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Reviews

Read all reviews 32
  1. 41 Ratings

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Most helpful positive review

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...

Most helpful critical review

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, i...

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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...

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 t...

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!

Tasty and tart. I added a splash of almond essence.

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 muff...

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.

These were pretty good, but there wasn't enough rhubarb.

I made these muffins with some frozen rhubarb left over from our CSA. They are amazing!!!!!! I love them. I added some vanilla to the wet ingredients and used less sugar for the tops but added...

Moist, just the right amount of sweetness, the rhubarb was just the right texture. Loved them and so did my family. I will make these again for sure!

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