- 1 cup diced rhubarb, or more to taste
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vanilla yogurt
- 1/4 cup oil
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
- 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.
04/19/2018
recipepes.com
Rhubarb Crisp Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
