Sugared Homemade Rhubarb Muffins

These lightly and slightly sweet muffins will make a great addition to your breakfast menus or surprise your family when served as a snack.

Sugared Homemade Rhubarb Muffins

Sugared Homemade Rhubarb Muffins

Homemade Rhubarb Muffins:

1-1/4 cups of sugar, divided

1/3 cup of canola or vegetable oil

1 egg

2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup of fat-free milk

1 cup of chopped fresh or frozen rhubarb

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.

Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.

Bake at 350F for 25-30 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing form the muffin pan and transferring onto a wire rack.

Let me know how this recipe turned out for you – your comments and suggestions are always welcomed!

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About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

4comments
gail boucher - June 5, 2014

the sugared rhubarb muffins are GREAT. “Excellent”

Reply
Shelley - May 31, 2014

Yummy! Light and fluffy, not too sweet. I didn’t put the sugar on top to save a few calories…I don’t think it needs it!

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    Hanna Trafford - June 3, 2014

    Thanks Shelley! I love them too and it’s always exciting to hear from someone like you! Keep cooking and baking and sending me your comments – much appreciate it!

    Reply
Anna - May 13, 2010

I just made these muffins, but added a streusel topping and they look beautiful! I haven’t tried it yet, but I’m very excited about them. Thanks for the recipe!

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