Phantom Rhubarb Muffins

Phantom Rhubarb Muffins

AuthorJulie

Phantom Rhubarb Muffins

1 1/3 cups all-purpose flour
2/3 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup plain yogurt or sour cream
1/4 cup canola oil
1 large egg
1/2-1 cup chopped rhubarb (or any fresh berries or other fruit)
Topping:
1/4 cup chopped pecans
3 Tbsp brown sugar
2 tsp butter, melted
pinch cinnamon

1

Preheat the oven to 375F.

2

In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.

3

Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.

4

Bake for 20-25 minutes, until golden and springy to the touch. Makes 8-10 muffins.

Ingredients

 1 1/3 cups all-purpose flour
 2/3 cup packed brown sugar
 1/2 tsp baking soda
 1/4 tsp salt
 1/2 cup plain yogurt or sour cream
 1/4 cup canola oil
 1 large egg
 1/2-1 cup chopped rhubarb (or any fresh berries or other fruit)
Topping:
 1/4 cup chopped pecans
 3 Tbsp brown sugar
 2 tsp butter, melted
 pinch cinnamon

Directions

1

Preheat the oven to 375F.

2

In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.

3

Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.

4

Bake for 20-25 minutes, until golden and springy to the touch. Makes 8-10 muffins.

Phantom Rhubarb Muffins
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