Rhubarb Muffins

Page 209

Cuisine: North American | Course Type: Quick Breads/Muffins

(1 review)

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Recipe Review

I don't particularly like rhubarb or muffins. But it's Mother's Day and my wife and son like both those things, so I roused myself and made them. They were really quite good!

The little chunks of rhubarb provide the balance that most bakery muffins seem to lack. They're particularly good warm while the rhubarb is still hot and soft. The batter is the right amount of sweet but not too much so.

The recipe says "walnuts", but I used pecans because, well, I always prefer pecans.

The recipe says it makes 12 muffins, but in my muffin tin it makes 16. The last 4 were prettier than the first 12; maybe the batter benefits from standing a few minutes.

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