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Rhubarb Breakfast Muffins Recipe

They taste as good as they look, I swear.

rhubarb muffins
Jenny Huang
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Cal/Serv: 239
Yields: 12
Total Time: 0 hours 50 mins
1/4 c.

all-purpose flour

1 tsp.

ground cinnamon

1/2 tsp.

baking powder

1/2 tsp.

kosher salt


large eggs, beaten

1/2 c.

pure maple syrup or honey

1/4 c.

melted extra-virgin coconut oil

2 tsp.

pure vanilla extract


large stalk rhubarb (about 4 oz), trimmed, cut into ½-inch pieces

  1. Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl,whisk together flours, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, maple syrup, coconut oil, and vanilla. Fold egg mixture into flour mixture until just combined (the batter will be thick).
  4. Divide batter among muffin-pan cups (about a scant ¼ cup each), and scatter about 6 pieces rhubarb per muffin on top, partially pressing into batter. Bake until a wooden pick inserted into centers of muffins comes out clean, 22 to 25 minutes. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Look for a vibrant bunch with crisp stalks; it indicates freshness. When you bring rhubarb home, wrap it loosely in foil and store in the fridge for up to two weeks or in a bag in the freezer for 9 to 12 months.

Per serving: 239 cal, 17.5 g fat (5.5 g sat), 6 g protein, 122 mg sodium, 16 g carb, 9.5 g sugars (8 g added sugars), 3 g fiber

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