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Phantom Rhubarb Muffins

Yields1 Serving

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)
 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.