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Rhubarb Muffins
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
Rhubarb Muffins Recipe photo by Taste of Home
Reviews
Really nice rhubarb muffins! Just sweet enough and yummy! If you like rhubarb, you will love these..I substituted toasted chopped pecans for the walnuts as I like them better..
love rhubarb ANYTHING!!! these are WONDERFUL...moist and yummy...please try the recipe as written before you make substitutions!! they deserve to be tried as is!!
These were great! I made some healthy changes and they still turned out beautifully: subbed lemon soy yogurt for the buttermilk (thinned with a little water), whole wheat pastry flour for the AP flour, and cut the sugar back to 1 cup instead of 1 1/4. Actually, the hint of lemon from the yogurt was great with the rhubarb. Yummy, moist, and fluffy.
i made these for the guys at work. they loved them.
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