So, I really wanted to make a sourdough rhubarb muffin, but I figured you all might be sourdough-ed out for now. Don't worry- I have a sourdough bread recipe I'll be sharing very soon!
Since Saturdays are for baking and rhubarb continues to be a gift of spring and God's bounty, it seems right that we combine our Saturday baking and rhubarb. And who doesn't love muffins? I made these yesterday and today we only have 1 left! These muffins are easy and delicious and are full of healthy and delicious ingredients. You'll be sure to enjoy them! Ingredients: For the muffins: 2 cups diced rhubarb 1/2 cup plain Greek yogurt 3/4 cup brown sugar 1/4 cup vegetable oil or coconut oil 1 egg 1 1/2 cup flour 2 tsp. baking powder Topping: 2 T. melted butter 3 T. flour 3 T. brown sugar Directions: Mix all muffin ingredients together and place into a greased muffin tin. Batter will be thick. Combine topping ingredients, using a fork to crumble the mixture. Sprinkle on top of the muffins. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. ​Enjoy!
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