Description
Moist and tangy rhubarb muffins made with Greek yogurt for a healthy twist.
Ingredients
Scale
- 1 1/2 cups chopped rhubarb
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix rhubarb, Greek yogurt, sugar, oil, egg, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients. Stir until just mixed.
- Spoon batter into muffin cups, filling each 3/4 full.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes before removing from tin.
Notes
- Use fresh or frozen rhubarb.
- Do not overmix the batter.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg