Rhubarb Muffins

• 分量: 12 servings
• 調理時間: 20 minutes
• 総時間: 39 minutes

材料

2 cups rhubarb (chopped)

1 ¾ cups all-purpose flour

⅔ cup granulated sugar I used sugar cane

2 teaspoons baking powder

¼ teaspoon salt

1 egg (beaten)

½ cup milk

½ cup vanilla Greek yogurt I used plain Greek yogurt

¼ cup butter (melted)

2 teaspoons vanilla extract

streusel topping (recipe in notes)

手順

Preheat the oven to 400°. Try convection bake lower oven next time

Grease twelve muffin wells or line paper liners.

Combine flour, sugar, baking powder and salt in a large bowl with a whisk.

In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.

Stir just until moistened. Do not overmix.

Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.

Bake for 16 to 19 minutes or until a toothpick comes out clean.

Remove from muffin pan and cool completely on a baking rack.

メモ

Streusel 3 TBSP FLOUR 3Tbsp sugar 1/4 tsp cinnamon

栄養

• カロリー: 153 kcal
• 脂肪総量: 5 g
• 飽和脂肪: 4 g
• コレステロール: 14 mg
• ナトリウム: 62 mg
• 炭水化物総量: 24 g
• 食物繊維: 1 g
• 糖質総量: 9 g
• タンパク質: 3 g