Comments on: Fresh Strawberry Rhubarb Yogurt Muffins

By: Itty

Itty — Thu, 24 May 2012 04:31:29 +0000

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.

By: camerapatty

camerapatty — Wed, 24 Aug 2011 21:42:34 +0000

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

By: tbone

tbone — Thu, 28 Jul 2011 18:07:43 +0000

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.

By: tbone

tbone — Thu, 28 Jul 2011 18:06:40 +0000

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.

By: missjed

missjed — Tue, 14 Jun 2011 20:08:57 +0000

Really nice springtime muffin! Mine were not as domed, but that’s my fault for adding more strawberries than called for. Delicious nonetheless.