Cooking Instructions
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Step 1
Slice
Rhubarb (5.5 oz)
into 1-inch pieces. (If using fresh Rhubarb, cut into 1/4-inch pieces). Set aside.
Step 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)
.
Step 3
In a medium bowl, whisk together the
Vanilla Yogurt (1/3 cup)
,
Unsalted Butter (3 1/2 Tbsp)
, and
Egg (1)
until smooth.
Step 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.
Step 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.
Step 6
Divide the batter evenly into the lined muffin cups. Sprinkle the sugar and cardamom mixture over each muffin.
Step 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.
Step 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)
.
