Reviewed: Jun. 13, 2004

I am really impressed with this recipe. I love the yogurt in the mix, I used strawberry and plain yogurt instead of Vanilla and I also used half whole wheat flour with a bit of flax seed to make them a bit healthier. They taste great, the topping makes it really nice also. Yummy!

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Reviewer:

CINNAMON1

Reviewed: Jun. 25, 2006

What a great surprise! The batter seemed really dry and hard to mix together, however as soon as I added my frozen rhubarb it seemed to gel together. I skipped the topping part of the recipe and only used sunflower oil, no melted butter. I couldn't believe in when these muffins came out light fluffy and beautiful from my oven. One of my best Sunday brunches yet with these and wild boar sausages from the local farmer's market. I encourage anyone to try this easy & delicious recipe!

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Reviewer:

NEWBRUNSWICK BAKING QUEEN

Cooking Level: Intermediate

Home Town: Hazelton, British Columbia, Canada

Living In: Sackville, New Brunswick, Canada

Reviewed: Jan. 29, 2006

Wow! These were terrific. I made them for Christmas morning and they were a hit. Very moist. They froze well and I used some for breakfast a few weeks later.

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Reviewer:

SHESHESHE

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA

Reviewed: Jul. 4, 2006

Very moist and easy to make. Really needs the 1 cup of rhubarb. (I only had 3/4c. to use and wished I had more!) Like the use of yogurt and will definately make again. Made 6 large muffins which was enough for our family of 3.

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Reviewer:

SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

Reviewed: Jan. 19, 2005

Mmmmm!!! I followed the whole-wheat flour suggestion (substituting the full amount of all-purpose for whole wheat flour) for a healthier kick. Also added about five blueberries to each muffin after the batter had been spooned into the tin, and before the topping was added.

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26 users found this review helpful

Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Reviewed: Jul. 30, 2006

Excellent moist muffins, my family loved them! A great use of rhubarb.

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Reviewer:

tsbourne

Home Town: North Pole, Alaska, USA

Reviewed: Jul. 5, 2006

Loved eating and making these muffins. Very tasty and moist. I did not have vanilla yogert so I used sour cream and vanilla extract and also added 1 1/2 rhubarb and used less sugar. Turned out great. Will make these again!!!!

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35 users found this review helpful

Reviewer:

Ann

Reviewed: Oct. 17, 2004

Excellent muffins! My husband and I had never had rhubarb, but we highly recommend these muffins. I don't even enjoy baked fruit foods, but this recipe is a keeper. Thanks for such a great recipe!

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Reviewer:

AMYANDBREN

Cooking Level: Intermediate

Home Town: Stephens City, Virginia, USA

Living In: Noblesville, Indiana, USA

Reviewed: Sep. 4, 2005

Very easy muffin and delicious. Makes exactly 12 little muffins. If you like a bigger muffin, double recipe.

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Reviewer:

Jenny P

Reviewed: May 7, 2006

Absolutely FABULOUS! I used vanilla pear yogurt and walnuts instead of almonds and they are WONDERFUL!! My husband is not a muffin kind-of-guy and he had 5 of the first 12 I made!! They were so good I had to make a second batch right away! This is going in my "KEEP" file!

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2 users found this review helpful