4 Reviews
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Itty on 5.23.2012
These are delicious! I made a few substitutions. I substituted the veg. oil for no sugar added applesauce. I also subed the plain yogurt for Chobani vanilla greek yogurt. I also upped the rhubarb to 1 cup. I reduced the temperature to 400 degrees based on the previous reviews/comments and baked for 18-20 minutes. The result: a very moist muffin that is actually good for you at only 91 calories and 2 grams of fat per muffin. My husband LOVED them and asked just how many he was allowed to take (the rest are for a potluck at work). My recipe yielded 24 muffins. I’ll definitely be making these again and may try substituting the butter with applesauce too, making it even more healthy.
camerapatty on 8.24.2011
OMG! These are so yummy. Very moist on the inside and I didn’t taste the rhubarb as much as I thought you would. And the brown sugar on top is perfect. Thank you for this recipe. Our family has a new favorite recipe to add to our collection! <3
tbone on 7.28.2011
They were good, but a bit dry. I’m not sure how much of that was from the too high cooking temperature. I’d definitely try again and see how they turned out baking in a lower temp. oven.
missjed on 6.14.2011
Really nice springtime muffin! Mine were not as domed, but that’s my fault for adding more strawberries than called for. Delicious nonetheless.
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tbone on 7.28.2011
I think the temperature is too high for this recipe (maybe it is a typo?). Mine got way too done on the outside even though I cooked less than according to directions.