Recipe by Michele O'Sullivan
"Serve with cream cheese, butter or your own rhubarb sauce on the side."
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2 1/2 cups
packed brown sugar
2 1/2 cups
chopped fresh rhubarb
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 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.
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 little more sugar.
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 largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.
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 baked the muffins at 350 degrees for 25 minutes. Turned out great, thank you for the recipe Michele!
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 health shops). They came out a little dry but still good.
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 minutes to bake.
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 of oil or shortening---a bit dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Muffins II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 54
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