Having been the baker for too many events to count, I have learnt what people are happy to see offered at a breakfast buffet. If you have 250 people to serve, the buffet will need to have significant variety of loaves, cinnamon buns, muffins, coffee cakes, and scones. Usually I would do about 5 varieties of muffins, including these rhubarb muffins. No matter how many were made, they would be the first to run out. The others were fruity and delicious, or filled with a nutritional punch to start the day, but these were the wanted.
As my file recipe has the amounts for 12 dozen clearly listed on it, I’m reminded just how many of these muffins I’ve made over the years.
Make them year round, as it doesn’t make too much of a difference whether you use fresh or frozen rhubarb, they both work beautifully. Continue reading