Rhubarb muffins

Happy Summer everyone! It feels like it’s been Summer for over a month now and these rhubarb muffins are the perfect recipe to make for the season.

These muffins are so easy to make and so dang delicious. They’re toddler approved, and sometimes that’s a tough thing to achieve!

Our neighbour has a rhubarb plant in her yard and she said I can go over whenever and take as much as I’d like! I’ve made this recipe about 3-4 times now, trying to make it perfect. I was given a recipe for these muffins but I felt as if it wasn’t perfected so I decided to tweak it a bit.

Time: 20-25 minutes

350 degrees

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

1 1/4 cups brown sugar

1/2 cup oil

1 egg (separate the yolk from the whites)

1 tsp vanilla

1 cup plain yogurt

1 cup chopped rhubarb

Steps:

Mix flour, salt, b powder, b soda together

Mix oil, egg yolk, vanilla & yogurt in a separate bowl

Mix both dry and wet together with an electric mixer

Take egg white in a small bowl & whisk until peaks form. Slowly add into batter

Optional: add a sprinkle of cinnamon

Lastly, add rhubarb and fold. Pour into lined muffin tins and bake at 350 for 20-25 minutes. Voila! Enjoy

4 thoughts on “Rhubarb muffins

  1. Madii,
    All I have been thinking about recently in Rhubarb ironically. Perfect timing for me to read this post. I will be making these as soon as my Candida diet is complete! Thank you for sharing!

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