Rhubarb Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 39 minutes

Ingredients

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)

Directions

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.

Notes

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

Nutrition

• Calories: 153 kcal
• Total Fat: 5 g
• Saturated Fat: 4 g
• Cholesterol: 14 mg
• Sodium: 62 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 3 g