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My review
Sugared Rhubarb Muffins
Corrie Davidson
"'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 servingsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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.
- 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 3241 Ratings
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Most helpful positive review
1/30/2008
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
1/28/2008
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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1/30/2008
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...
5/31/2009
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...
5/3/2008
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!
11/14/2007
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...
4/24/2009
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.
5/4/2011
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...
6/11/2010
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!