Reviewed: May 6, 2013

I usually loathe rhubarb! So, I was more than disappointed when it showed up in my weekly produce delivery. Fighting the temptation to just dump it in the green bin, I searched high and low for a recipe that was not too complicated but would have decent results. Fortunately, I found this recipe which is not only forgiving (I only had brown sugar) but also yielded some tasty muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cvaughns1

Reviewed: Apr. 28, 2013

Love this recipe for its versatility. I too made these more healthful, subbing in 1/2 WW flour, natural applesauce for the butter and oil, brown sugar Splenda blend and greek yogurt, and added 1/8 c. ea. ground flaxseed and wheat germ. I increased the baking soda to 1 tsp. Followed others' suggestions of using 1 1/2 cup of rhubarb. I did not do the topping, but added the cinnamon and a dash of nutmeg to the dry ingredients. My DH and son loved these, they were moist and delicious - as a muffin should be.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GATOR

Cooking Level: Intermediate

Reviewed: Jan. 28, 2013

I followed other reviews and used sour cream and vanilla as I was out of yogurt. I put in 3/4 cup of rhubarb and 3/4 cup of blackberries. Very tasty. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinks75

Reviewed: Oct. 13, 2012

Yum! Subbed ginger for nutmeg.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tinka

Reviewed: Sep. 12, 2012

i used a cup and a half of rhubarb the second time and it came out much better, not as sweet but still good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mattm78

Reviewed: Aug. 28, 2012

Great recipe!! Made these with fresh rhubarb from my garden and they turned out perfectly!! Very tasty, light, fluffy, and moist. The only change I made was to use chopped walnuts instead of sliced almonds in the topping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SMYTHE91600

Reviewed: Jul. 2, 2012

These are great! I substituted applesauce for the 2tbsp oil and had no problems. I skipped the topping because I didn't want the extra sugar. I love these! Next time, I will probably use extra rhubarb.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jsjlandy

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Jun. 29, 2012

Wonderful recipe, I used fresh rhubarb and substituted vanilla yogurt for strawberry yogurt. I also doubled the recipe and it turned out fine. Only suggestion would be to not overfill the muffin cups or the muffins will not rise to a nice domed top. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IDNAVYWIFE

Reviewed: Jun. 13, 2012

very good. Used 1/2 whole wheat

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

food guru

Cooking Level: Expert

Reviewed: May 26, 2012

Yum! I made mini-muffins with this recipe for the kids (and me). I reduced the cook time by 10 minutes and they turned out perfectly. So delicious! What a treat!

Was this review helpful? [ YES ]
2 users found this review helpful