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Rhubarb-Yogurt Muffins

March 25, 2019 By Jessica Braider 5 Comments

25 Mar
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Rhubarb-Yogurt Muffins
Rhubarb Yogurt Muffins
Rhubarb is one of my favorite spring vegetables. It is only around for a short time, but when it is here I love to come up with new and different ways to use it. These muffins were an immediate hit with my family - there's something so fun about the little, tart nuggets of rhubarb sprinkled throughout.
Print Recipe
Dish Type Dessert, Side Dish, Snack/Appetizer
Meal Type 30 Minutes (or less) Meals, Baked Goods, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Spring
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 cup all-purpose flour (use wheat/gluten-free, if needed)
  • 1 cup whole wheat flour (use wheat/gluten-free 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
Dish Type Dessert, Side Dish, Snack/Appetizer
Meal Type 30 Minutes (or less) Meals, Baked Goods, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Spring
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 cup all-purpose flour (use wheat/gluten-free, if needed)
  • 1 cup whole wheat flour (use wheat/gluten-free 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
Print Recipe
Instructions
  1. Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray.
  2. In a large bowl, mix the flours, sugar, baking soda, and nutmeg.
  3. When well mixed, add the eggs, yogurt, melted butter, and vanilla and stir until the wet and dry ingredients are well combined.
  4. Gently stir in the rhubarb.
  5. Distribute the batter into the muffin cups and bake for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  6. Remove the muffins from the tin and cool on a cooling rack. Store in an airtight container for 2 days or freeze for up to 3 months. To reheat the muffins, microwave until warmed through or heat in the toaster oven.
Recipe Notes

Do Ahead or Delegate: Measure and combine the dry ingredients, beat and refrigerate the eggs, chop the rhubarb, or fully prepare and freeze the muffins.

Scramble Flavor Booster: Use additional nutmeg or some cinnamon.

Tip: Rhubarb, often found thought to be a fruit because of its sour-sweet taste, is actually a vegetable. Like celery, it grows as stalks that are generally bright pink. (Have no fear if the rhubarb at your store is light pink or pale green; the color is not indicative of its ripeness or sweetness.)

Nutritional Information Per Serving (% based upon daily values): Calories 164, Total Fat: 6g, 9%; Saturated Fat: 3g, 16%; Cholesterol: 39mg, 13%; Sodium: 178mg, 7%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 2g, 6%; Sugar: 10g; Protein: 4g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Baked Goods, Breakfast and Brunch, Dessert, Freezer-Friendly, Gluten-Free, Kid Friendly, Kosher, Make-Ahead, Nut-Free, Quick and Easy, Spring, vegetarian

Trackbacks

  1. Healthy Snacks for Any Craving says:
    April 8, 2020 at 11:52 am

    […] muffins: like these Pumpkin Chocolate Chip Cornmeal Muffins or Rhubarb-Yogurt Muffins (plus they make great options for breakfast or school lunches, […]

    Reply
  2. Summer Snacks: How to Feed Kids Who Are Always Hungry says:
    June 30, 2020 at 10:41 am

    […] but they also serve as a great nutritious snack source. Recently, my boys have been super into rhubarb muffins and these […]

    Reply
  3. The Formula for a Healthy School Lunch says:
    July 23, 2020 at 1:40 pm

    […] This is where my kids like to get the most involved. For us, this is usually some sort of filler food, such as a small cookie or some crackers or chips. It could also be a granola bar, trail mix, or mini muffins. […]

    Reply
  4. Camp Lunch Ideas: Out of the Box Ideas to Make Camp Lunch Packing Easy says:
    August 5, 2020 at 11:27 am

    […] Rhubarb-Yogurt Muffins […]

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  5. 5 Ways to Kick-Start Your Cooking this Spring says:
    March 2, 2021 at 4:27 pm

    […] This is the time of year when I tend to empty out my closets, try a new exercise routine, purge toys, and get inspired to make new dishes (there’s a special place in my heart for spring produce such as asparagus, baby greens, radishes, and rhubarb!). […]

    Reply

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