Comments on: Rhubarb Walnut Muffins: An easy breakfast recipe

By: Shelby Law Ruttan

Shelby Law Ruttan — Sat, 12 Jun 2021 21:21:23 +0000

In reply to Charlene V. Hi Charlene, Thank you for bringing this to my attention. Have updated the recipe per this message now. I hope the recipe turned out great for you! Shelby.

By: Charlene V

Charlene V — Sat, 12 Jun 2021 14:59:57 +0000

Please make these corrections:
1. Indicate when to add the canola oil. It is listed in the ingredients, but never used. I will mix it in with the other wet ingredients, I guess.
2. Indicate the amount of rhubarb—I am guessing it’s 1-1/2 cups, but not specified.
Otherwise, the recipe looks great and I’m going to try it this morning.

By: Sam

Sam — Fri, 27 Jun 2014 00:19:47 +0000

Yum! I made some rhubarb ginger muffins recently with the rhubarb that still comes up annually in my grandmother's yard. :)

Buttermilk tip: almond milk + a splash of cider vinegar left sitting for 10 minutes will "curdle" and make a great substitute!

By: Katerina

Katerina — Wed, 28 May 2014 10:12:02 +0000

Perfect muffins especially with a mug of chocolate!

By: Renee Paj

Renee Paj — Wed, 28 May 2014 02:33:45 +0000

These muffins look like the perfect thing to make with all the rhubarb that's in season right now! Mmmmm! Thanks for the recipe!

By: Catherine

Catherine — Wed, 28 May 2014 00:00:19 +0000

Those muffins certainly look good! Perfect for a nice breakfast. Blessings, Catherine

By: Life Tastes Good

Life Tastes Good — Tue, 27 May 2014 14:46:07 +0000

They look amazing, Shelby!! I love your tip for making buttermilk with almond milk and sour cream - thanks!! I look forward to trying that and this recipe - yummmm