Rhubarb Crisp Muffins recipe
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Ingredients
- 1 cup diced rhubarb, or more to taste ⅔ cup all-purpose flour ⅔ cup whole wheat flour ½ cup brown sugar ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ½ cup vanilla yogurt ¼ cup oil 1 egg ¼ cup brown sugar ¼ cup rolled oats 2 tablespoons melted butter ½ teaspoon ground cinnamon
Nutrition Info
- 180.9 caloriescarbohydrate: 26.8 gcholesterol: 21.1 mgfat: 7.3 gfiber: 1.5 gprotein: 3 gsaturatedFat: 2.2 gservingSize: -sodium: 180.4 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Crisp Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
Whisk yogurt, oil, and egg together in a separate bowl, pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl, top batter with about 1 tablespoon of oats mixture.
Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.