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These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
View recipe photos of Aunt Norma's Rhubarb Muffins posted by millions of cooks on Allrecipes.com
The best recipe for rhubarb, and really the best muffins I have every had. A coworker brought them to work one day, and I asked her for the recipe. When I made the first batch I substituted pepitas for walnuts, added orange juice to the milk instead of buttermilk, because they were on hand. I used real butter and cinnamon I ground myself for the topping, and increased the rhubarb to 2 cups.. Awesome, the red rhubarb colour, and the green pumpkin seeds looked great. The result was a professional looking muffin., the flavours are surprisingly complex, and the flavour sublime. Kudos to Aunt Norma!
These rhubarb muffins will have you eagerly rolling out of bed to start your day with their sweet/tart flavor.
These are wonderful muffins - the best rhubarb muffins I've ever made or tasted. I increased the rhubarb to 2c but will make it 3c next time to get more flavor of the rhubarb; I'll also add cinnamon in the batter, as well as the topping. The only reason for giving 4 stars instead of 5: it's a stretch to say you get 24 muffins out of this recipe - I did get 24 but there some very small muffins in the batch. I'd say 20 might be more realistic. I'll juggle the ingredients a bit to get 24 good-sized muffins.
This recipe is a keeper! I doubled the recipe, added 1 extra tsp of baking powder, a cup more rhubarb and I got 22 big muffins! They are delish :)
It was great to find a recipe that would be useful for my abundant crop of rhubarb. It did make several changes and saved them to my personal recipe box. I made the following substitutions: 1 1/4 cups Bob's Red Mill 1 to 1 gluten free flour; 1/4 cup + two tablespoons Splenda/sugar blend; 1/4 cup coconut oil; 1/4 cup egg substitute; 1/2 cup Silk unsweetened coconut milk; 1/2 cup unsweetened coconut flakes in place of nuts; extra coconut flakes for the topping.