Rating: 4.5 stars 4.7
119 Ratings
  • 5 star values: 95
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING:

Directions

Instructions Checklist
  • In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.

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Nutrition Facts

189 calories; protein 2.1g; carbohydrates 28.8g; fat 7.5g; cholesterol 10.7mg; sodium 158.5mg. Full Nutrition
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