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"These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad," relates Corrie Davidson, Rainier, Alberta.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One muffin equals 226 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 153 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Sugared Rhubarb Muffins in Taste of Home April/May 2001, p16
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 May. 20, 2013 by jmhelle
These were very tasty! I did make a few changes, just so these would work with our dietary guidelines we live by. I susbstituted 3/4 c. honey for the sugar, I used white whole wheat flour instead of AP, I used yogurt instead of oil and 2 egg whites instead of 1 whole egg. I also chose not to sugar the top of the muffins. And I baked them in mini muffin tins (mini muffin yield was 35, and the bake time reduced to 14 minutes at 350). These were phenomenal! We loved them!!
Reviewed on May. 05, 2013 by rebertsch
The family loved these muffins. I did add more Rhubarb to make it more tangy and used raw sugar to top it. Great breakfast muffin!
Reviewed on Jun. 01, 2010 by grensrud
These were pretty good, next time will add more rhubarb and probably cut back on sugar. I also did not sprinkle the recommended 1/4 cup of sugar over the top of the muffins, maybe a tsp per muffin at the most - and I made jumbo muffins. I also used 2 egg whites rather than 1 egg to cut some fat and calories. All in all were good, but not the best.
Reviewed on May. 13, 2010 by klm525
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