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- 1 cup all-purpose flour (use wheat/gluten-free if needed)
- 1 cup whole wheat 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
Ingredients
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- 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 flours, sugar, baking soda, and nutmeg.
- When well mixed, add the eggs, yogurt, melted butter, and vanilla and stir until the wet and dry ingredients are well combined.
- Gently stir in the rhubarb.
- 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.
- 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.
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
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