Phantom Rhubarb Muffins

Name: Phantom Rhubarb 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); 1/4 cup chopped pecans; 3 Tbsp brown sugar; 2 tsp butter, melted; pinch cinnamon

AuthorJulie

Yields1 Serving

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

Preheat the oven to 375F.

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.

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.

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

Categorybread, breakfast, snacks

Ingredients