HEALTHY RHUBARB CINNAMON MUFFINS
I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.
Provided by Artsy Chef
Categories Quick Breads
Time 50m
Yield 15 muffins
Number Of Ingredients 11
Steps:
- To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
- Dice rhubarb into 1/4 inch chunks.
- Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
- Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
- Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
- Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.
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Daud Shah
d-shah20@hotmail.co.ukThese muffins are delicious! I've made them several times and they're always a hit.
Megha Nirvan
n.m96@gmail.comThese muffins are a bit too tart for my taste, but my husband loves them. He says they're the perfect balance of sweet and sour.
Saqib Baghoor
s-baghoor77@yahoo.comI'm not a baker, but these muffins were easy to make and turned out great! My kids loved them.
Sk Shakil
s-shakil@gmail.comThese muffins are so easy to make and they're always a crowd-pleaser. I love the tartness of the rhubarb.
Eska channel
e.channel63@hotmail.frNot a fan of rhubarb, but these muffins were surprisingly good. The cinnamon flavor really shines through.
Solu Khan
s-khan42@hotmail.comI added some chopped walnuts to the batter for extra crunch. The muffins were a big hit!
khamine kasser
khamine52@yahoo.comThese muffins are a great way to use up leftover rhubarb. They're also a healthy and delicious snack.
Zayd Mahmoud
m.z@hotmail.co.ukI followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy with a delicious crumb.
Maqsood Javed
javed_m@hotmail.frThe muffins were dry and crumbly. I'm not sure what went wrong.
Adewale John Amao (DIMEJIPAUL4CHRIST)
adewale_j@gmail.comA bit too sweet for my taste, but overall a good recipe.
Wetini Herewini
w_herewini21@yahoo.comI've made these muffins several times now and they're always a favorite. They're the perfect balance of tart and sweet.
Tony Ortiz
ortiz@yahoo.comThese muffins were a hit at my brunch party! Everyone loved them.
Monahib Hagary
hagary@yahoo.comI substituted almond flour for regular flour and they still came out great! The muffins were moist and flavorful.
Aiden Wallace
a_wallace19@hotmail.comEasy to follow recipe and the muffins turned out delicious! My family loved them.
Mason8
mason815@hotmail.frThese muffins are incredibly moist and bursting with flavor. The tartness of the rhubarb and the sweetness of the cinnamon pair perfectly together. I loved the crumbly topping as well. Will definitely be making these again!