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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!
Nutritional Facts 1 serving (1 each) equals 188 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 180 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cinnamon-Topped Rhubarb Muffins in Cookin' Up Country Breakfasts Cookbook , p73
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jun. 09, 2013 by Sue Zappa
I didn't have enough rhubarb, so I substituted 1 1/3 cups of chopped apples. The whole family loved them!
Reviewed on May. 25, 2010 by Chrissycooks
Moist, and delicious. I made it with whole wheat and sucanat and it was healthy as well as fantastic tasting. The fam loves them!
Reviewed on May. 16, 2009 by ltamyoung
So yummy!!! I used mostly rhubarb but added diced strawberries to make up the 2 cups. I sprinkled with cin. & sugar before baking, but no butter and they were delicious! A new favorite!
Reviewed on Jun. 21, 2008 by benchsitterNE
I loved these, I used half strawberries and half rhubarb. Also only used 1/2 c of oil. so good I omitted the topping. (to keep calories down)
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