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A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 198 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 204 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Muffins in Best of Country Breads , p14
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 Nov. 14, 2010 by RobbieGration
These muffins were delicious. I was short on rhubarb, so I substituted one cup of peeled, diced apple for 1 cup of rhubarb, and added 1 teaspoon of cinnamon. Very moist.
Reviewed on Apr. 26, 2009 by plytmkutr
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