Rhubarb Berry Yogurt Muffins
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 muffins
Ingredients
- 1 cup shredded rhubarb (about 2 stalks)
- 1 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- 1 cup non-fat vanilla yogurt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup berries (strawberries, blueberries, raspberries or a mix)
Topping
- 1/3 cup brown sugar
- Pinch of ground cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.
- Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.
- In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined.
- Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don’t over mix.
- Fold shredded rhubarb and berries in batter just until combined.
- Spoon batter into prepared muffin pan about 3/4 full.
- Sprinkle top with additional brown sugar and cinnamon.
- Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
- Place on wire rack to cool.