Rhubarb Muffins II

Rhubarb Muffins II

21
Michele O'Sullivan 120

"Serve with cream cheese, butter or your own rhubarb sauce on the side."
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Ingredients

40 m servings 257 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a ...

Most helpful critical review

These taste good but are very messy. They overflowed the muffin tins and the topping went everywhere. I might try eliminating the topping and putting a little oil/butter in the muffin plus a lit...

This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a ...

I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting lar...

I made these for a friend who is lactose intolerant and on a low-sugar diet. So I used Alpro vanilla soymilk instead of buttermilk and Stevia natural sweetener instead of sugar (available from h...

This is a very moist and delicious muffin. I did do a couple of changes to the recipe. I added 1/2 white sugar and for the topping I used 1/4 brown sugar instead of the 1/2 of white sugar. I bak...

Very good! I scaled the recipe to 8 servings and still came out with 12 normal size muffins... UPDATE 7/14: got 15 muffins out of the batch this time. I left out the walnuts. Took more like 30 m...

These taste good but are very messy. They overflowed the muffin tins and the topping went everywhere. I might try eliminating the topping and putting a little oil/butter in the muffin plus a lit...

The muffins didn't turn out as I expected - very heavy - not cake-like.

Isn't it odd that this doesn't contain any oil or butter? The topping was too much and melted off of the muffins and all over my pan and oven. Taste of muffins would be enhanced by some sort o...

Very moist! I loved the topping. It did make a bit of mess as the topping spilled over while they were baking but who cares! Very easy and quick to make. I would leave out the walnuts next time ...