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
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
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