RHUBARB MUFFINS
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use-her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 337 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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Dikchya Lamgade
[email protected]I love recipes that are quick and easy to make, and this one definitely fits the bill. The muffins were done in no time and they turned out perfectly. I'll definitely be adding this recipe to my collection of go-to recipes.
Chu Obele
[email protected]I'm not a big fan of muffins, but I decided to give this recipe a try because I love rhubarb. I was pleasantly surprised! The muffins were moist and flavorful, and the streusel topping was delicious. I'll definitely be making these again.
Lydia Tshukudu
[email protected]I've tried many rhubarb muffin recipes over the years, and this one is definitely one of the best. The muffins were moist, flavorful, and had the perfect amount of streusel topping. I highly recommend this recipe to anyone who loves rhubarb muffins.
Jamuna Giri
[email protected]I was pleasantly surprised to find that these muffins were not only delicious, but also relatively healthy. The use of whole wheat flour and oats made me feel good about serving them to my family. The muffins were also not overly sweet, which I appre
Ela Lemma
[email protected]As a beginner cook, I was a bit intimidated by this recipe at first, but it turned out to be easier than I thought. The instructions were clear and easy to follow. The muffins turned out great and I'm so proud of myself for making them.
Mubashir Abid
[email protected]I'm a professional baker and I was very impressed with this recipe. The muffins were beautifully presented and tasted even better than they looked. The rhubarb and streusel topping were a perfect combination. I would highly recommend this recipe to a
Z MALIK
[email protected]I've been looking for a good rhubarb muffin recipe and I finally found it! These muffins are perfect. They're moist, flavorful, and have just the right amount of sweetness. I will definitely be making these again and again.
peter justin
[email protected]These muffins were a hit with my family! They were gone in no time. I loved the combination of rhubarb and streusel. The muffins were also very easy to make, which is a bonus.
Darren
[email protected]I'm not usually a fan of rhubarb, but I decided to give this recipe a try and I'm so glad I did! The muffins were surprisingly delicious. The rhubarb added a nice tartness that was perfectly complemented by the sweet streusel topping. I'll definitely
Nafiis Abdi
[email protected]These rhubarb muffins turned out beautifully! The muffins were moist and flavorful, with a perfect balance of tartness and sweetness. The streusel topping added a delightful crunchy texture. I highly recommend this recipe to anyone who loves rhubarb