Although they are not overly sweet, these dairy-free muffins are deliciously moist and have a nice flavour from the orange juice and zest.
They're nice!!! True, they aren't terribly sweet but sometimes that's o.k. too. Be creative; add brown sugar to the tops before baking and/or reduce the amount of rhubarb or add some chopped apple or strawberries or banana to the rhubarb! I will make these again. Oh, they also rose beautifully and the aroma in the house is heavenly. - 15 Sep 2008
Used different ingredients. I swapped the flour for whole grain and instead of rhubarb, added:- 1/2 a small chopped apple, two hand fulls of sultanas, 1/4 of a grated carrot, 1 small mashed banana, 50grams of oats. (Basically you make up the rhubarb amount with the fruity bits!) I grated the zest of a full orange and then squeezed the rest to add to the orange juice. (I bought Tesco value cartons) Oh i might have eaten, like a 1/4 of orange, so perhaps only 3/4 of the orange juice went in!! The rest was the same. Cooking time about 20 mins. I also used the sprinkling of brown sugar on top. These are YUMMY!!! I now have breakfast muffins! THANK YOU!!! - 07 Jun 2010
Used different ingredients. Very good basic recipe. I added chopped walnuts, increased the orange zest to a tablespoon and like other reviewers sprinkled them with brown sugar. If eating the same day as making I would use melted butter in place of the oil (better flavour). - 15 Sep 2008