Description
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Ingredients
- ½ cup vanilla yogurt
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 egg
- 1 ⅓ cups all-purpose flour
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup diced rhubarb
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup crushed sliced almonds
- 2 teaspoons melted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin
- or line with paper liners.
- In a medium bowl
- stir together the yogurt
- 2 tablespoons of melted butter
- oil and egg. In a large bowl
- stir together the flour
- 3/4 cup of brown sugar
- baking soda and salt. Pour the wet ingredients into the dry
- and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin
- filling cups at least 2/3 full.
- In a small bowl
- stir together 1/4 cup of brown sugar
- cinnamon
- nutmeg
- almonds
- and 2 teaspoons of melted butter. Spoon over the tops of the muffins
- and press down lightly.
- Bake for 25 minutes in the preheated oven
- or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12