Rhubarb is only around for a short time during the spring, so I try to take advantage of it in any way I can. These muffins are one of my favorites because they are delicious, super simple to make, and very freezer-friendly so I can enjoy them even when rhubarb season is over (if any last that long, that is).Rhubarb-Yogurt Muffins
Prep Time: 10 Minutes, Cook Time: 20 Minutes, Makes 12 servings
1 cup all-purpose flour (use wheat/gluten-free, if needed)
1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all-purpose flour, if needed)
1/2 cup sugar
1 1/2 tsp. baking soda
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
1 cup low fat plain yogurt (or use any variety)
1/4 cup butter, melted
1 tsp. vanilla extract
1 - 2 stalks rhubarb, chopped into ¼-inch pieces, about 1 cup
Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray.
In a large bowl, mix the...