Rhubarb Nut Muffins
Total TimePrep: 15 min. Bake: 20 min. + cooling
Makesabout 10 muffins
I used 1/2 C Splenda sugar substitute and omitted the nuts (personal reference) and increased the rhubarb to 1 1/3 cups. Made mini muffins and froze half as it's just the 2 of us. I put cinnamon on top. Perfect touch!
Very good. I may add a little more rhubarb next time.
These are really good.
These turned out very nicely! I made several changes to lighten them up a bit. I also tweaked the batter to yield 12 vs 10 muffins. By changing over some of the oil to flaxseed and using 1/2 whole wheat pastry flour vs all AP flour. I also decreased the sugar content in these as well. I swapped out walnuts and used pecans instead, plush added a few more spices. If you would like to see the lighted up recipe check out my blog: http://www.apinchofluv.com/wordpress/2015/03/01/pecan-crumble-rhurbarb-muffins/
These are to die for but oh so wicked in carbs ,calories, and fats.
Awesome! Perfect muffin recipe, moist, flavorful, delicious!
Very moist and flavorful. They were a big hit with the family.
These muffins are really good. Another recipe I have uses too much oil and so the end product is oily and I didn't like that. These are perfect and I like the walnuts in them too. I even added a couple teaspoons of flax seeds. I'm definitely making these again. The topping is tasty too, I like the crunchiness of the brown sugar and walnuts.
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