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.
Whole Wheat Flour
Fine Sea Salt
Rhubarb (5.5 oz)
into 1-inch pieces. (If using fresh Rhubarb, cut into 1/4-inch pieces). Set aside.
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)
Fine Sea Salt (1 pinch)
In a medium bowl, whisk together the
Vanilla Yogurt (1/3 cup)
Unsalted Butter (3 1/2 Tbsp)
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.
In a small bowl combine the
Granulated Sugar (2 Tbsp)
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.
Divide the batter evenly into the lined muffin cups. Sprinkle the sugar and cardamom mixture over each muffin.
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.
Transfer the muffins out of the baking pan to a wire rack and allow them to cool. Serve with
Whipped Cream (to taste)
Fresh Mint (to taste)
Nutrition Per Serving
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