Description A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can’t tell the difference between the two, they’re both so tasty! Ingredients … Read more
Description These muffins are very moist and have a nice flavor from the orange juice and orange zest. Ingredients 1 egg, beaten ¼ cup vegetable oil ¾ cup orange juice 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ cup white sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 ¼ … Read more
Description 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. Ingredients ½ cup vanilla yogurt 2 tablespoons butter, melted 2 tablespoons vegetable oil 1 egg 1 ⅓ cups all-purpose flour ¾ cup brown sugar ½ teaspoon baking … Read more