We know what you're thinking - rhubarb? In muffins? But trust us, these moist, flavorful treats are perfect with a cup of coffee on a Sunday morning.
Total Time
45min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1/2
cup
All-Purpose Flour
•
1/2
cup
Whole Wheat Flour
•
1/3
cup
Granulated Sugar
•
1
Tbsp
Baking Powder
•
1
tsp
Ground Cardamom
•
1/2
tsp
Baking Soda
•
1
pinch
Fine Sea Salt
•
1/3
cup
Vanilla Yogurt
•
3 1/2
Tbsp
Unsalted Butter
, melted
•
1
Large
Egg
•
5.5
oz
Rhubarb
Topping
•
2
Tbsp
Granulated Sugar
•
1/2
tsp
Ground Cardamom
Garnish
•
to taste
Whipped Cream
•
to taste
Fresh Mint
Cooking Instructions
1.
Slice Rhubarb (5.5 oz) into 1-inch pieces. (If using fresh Rhubarb, cut into 1/4-inch pieces). Set aside.
2.
In a large mixing bowl whisk together the Whole Wheat Flour (1/2 cup), All-Purpose Flour (1/2 cup), Granulated Sugar (1/3 cup), Baking Powder (1 Tbsp), Ground Cardamom (1 tsp), Baking Soda (1/2 tsp) and Fine Sea Salt (1 pinch).
3.
In a medium bowl, whisk together the Vanilla Yogurt (1/3 cup), Unsalted Butter (3 1/2 Tbsp), and Egg (1) until smooth.
4.
Lightly stir the yogurt mixture into the dry ingredients until just combined. Don’t overmix or your muffins with be tough and dense. Gently stir in the diced rhubarb.
5.
In a small bowl combine the Granulated Sugar (2 Tbsp) and Ground Cardamom (1/2 tsp) and mix well. Set aside. This mixture will be sprinkled on the muffins right before they go into the oven.
6.
Divide the batter evenly into the lined muffin cups. Sprinkle the sugar and cardamom mixture over each muffin.
7.
Bake the muffins on level 2 on the 'Bottom Heat' program at 200 degrees C (392 degrees F) until they are golden brown, 25 minutes.
8.
Transfer the muffins out of the baking pan to a wire rack and allow them to cool. Serve with Whipped Cream (to taste) and Fresh Mint (to taste).
Nutrition Per Serving
CALORIES
350
FAT
11.8 g
PROTEIN
7.2 g
CARBS
55.6 g
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