These deliciously moist rhubarb muffins are packed with vibrant tangy rhubarb chunks, in a slightly sweetened fluffy muffin crumb, and a heavenly cinnamon streusel topping. They’re perfect as is ...

Sweet, light, and packed with fruity flavor, these strawberry muffins are the perfect addition to your breakfast or brunch ...

The batter will be quite thick, you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb ...

If you over-mix the batter your muffins will be tough and may not bake evenly. Now add the rhubarb, folding it onto the batter. Again, do not over-mix it, just fold in the rhubarb to spread it ...

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the ... Transfer the muffins to a rack to cool before serving.

Add a squeeze of lemon juice not just for extra pectin but also for a bright burst of flavor. Adding diced rhubarb and sliced ...

It’s time for my annual rhubarb column. Rhubarb also known as pie plant is one of the first edible plants we get from our garden It’s an easy-to-grow plant that needs little care so ...

We’ve had to wait for our rhubarb patch to pop up this year with the later spring. Rhubarb is a perennial and easy to grow if you have direct sunlight and fertile, drained soil. The leaves ...

Tip the wet ingredients into the dry and mix to form a thick batter. 3. Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped ...

Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.