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My Greatest Muffin of All Time

May 11, 2015   6 Comments

I have told everyone how much I love rhubarb. This being rhubarb season, I am continuing to celebrate its arrival.

Rhubarb Walnut Muffin

Baking has never been one of my best talents. I have struggled with dry cookies, dense bread, and pancakes that taste like cardboard. Since I try to make healthier baked goods, I struggle with the amount of fat and sugar in most recipes.

If you leave out too much fat, the baked good lacks moisture. When you reduce the sugar, it can lack flavor.

I decided to try to put rhubarb in a baked good to see if it worked. Walnuts and rhubarb seemed like a great combination – the buttery walnut and the sour rhubarb seemed a good match.

Here is another photo:

These are HANDS DOWN the best muffins I have ever made. I have created many a muffin for Snack Girl and baked a bunch from other recipe books and I love these.

I know these are the best because someone I never met before tried them and exclaimed, “You are a wonderful baker!”

Really?

Maybe after years of practice, I can finally say that I know how to bake.

These are special and would be wonderful at a brunch or any other happy occasion where muffins are desired.

Have you tried to put rhubarb in a baked good? How did it turn out?

Rhubarb Walnut Muffin Recipe

1.6 from 24 reviews

Makes 12 muffins

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Ingredients

1 ½ cups white whole wheat flour
½ cup brown sugar, packed
½ teaspoon baking soda
½ teaspoon salt
¼ cup vegetable oil
1 large egg
¾ cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb (one stalk - leaves removed)
½ cup chopped walnuts

Instructions

Preheat oven to 325 F. Put muffin liners in a 12 cup muffin pan. Mix flour, sugar, baking soda and salt in a large bowl. Mix in vegetable oil, egg, buttermilk and vanilla until just mixed and fold in rhubarb and walnuts.

Bake for 20-25 minutes.

Nutrition Facts

One muffin is 161 calories, 8.4 g fat, 1.3 g saturated fat, 18.2 g carbohydrates, 7.3 g sugar, 4.4 g protein, 2.0 g fiber, 173 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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6 Comments:

This is great information. We really need to be reminded that fruits and vegetables can be added to baked goods making them much more healthy snacks.

It takes a lot of relearning to become a wiser, thinner and healthier eater. I try to encourage the people that I counsel and coach at TherapyOnLocation.com to think outside the box. Using the SnackGirl cookbook is a great beginning, because she thinks continually outside the box. We both have our own experience with weight issues.

People who have access to excess fruit and vegetables during certain periods probably have terrific ideas about how to put them to use. I wish you would post them here or visit my website and share some of your ideas on my blog. I am a terrible cook, so nothing too complex, ok?

I had a Strawberry Orange Rhubarb Bran muffin this morning that was approximately 157 calories. I put fruit in all my muffins and substitute fat free Greek yogurt and 1-2 mashed ripe bananas for the fat. I also use WW pastry flour, wheat germ, a little flax seed and old fashion oats for fiber. The rhubarb adds a little bit of tartness to muffins that works well with citrus fruits. Rhubarb also works well with apples and cranberries.

I adore rhubarb. I grew up with rhubarb pie and rhubarb crumble, and then discovered rhubarb is actually a vegetable and treated as such in other countries' cuisines. It is delicious either sweet or savory.http://turmericsaffron.blogspot.com/2010/07/khoresh-…

Add a bit of cinnamon and/or nutmeg. You will be amazed!

Thank you for this muffin recipe, Snack Girl! I like rhubarb but have only had it now and then in homemade pies made by Midwestern farm wives. I recently bought half a pound frozen from a berry farm, and was wondering what to do with it! I love how one rhubarb recipe on your site leads to another. And Ms. Helms, I did not know that rhubarb is treated as a vegetable in some other countries' cuisine. That makes it at least twice as intriguing to try cooking with it. Thank you! Thank you, Snack Girl.

I don't do vegetable oil- coconut, avocado, olive, macadamia (maybe other not too refined nuts, but it's what I have), or grass-fed butter. Guessing the butter would work?

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