Thaw and drain them before adding them to the muffin batter to prevent excess moisture. Can I reduce the amount of sugar in ...

Line your muffin tin with ... to evenly distribute the rhubarb bits throughout the batter. Fill your cups generously, 3/4's full or a bit more. Add yoursparkle sugar to the top and them pop ...

These deliciously moist rhubarb muffins are packed with ... a sensitivity to regular flour can enjoy these muffins when made with kamut flour. Sugar: I use a combination of both white and brown ...

Line your muffin tin ... Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb bits throughout the batter. Fill your cups generously, 3/4's ...

Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran ...

Wash and trim the rhubarb. Cut the stalks in ... Combine all the dry ingredients for the muffins, that is the flour, the remaining 75g of caster sugar and the baking powder, together in a large ...

then fold in the diced strawberries and rhubarb and the grated lemon zest. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes ...