Name: Rhubarb Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Vanilla yogurt - ½ cup; Butter, melted - 2 tablespoons; Vegetable oil - 2 tablespoons; Egg - 1; All-purpose flour - 1 ⅓ cups; Brown sugar - ¾ cup; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Diced rhubarb - 1 cup; Brown sugar - ¼ cup; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Crushed sliced almonds - ¼ cup; Melted butter - 2 teaspoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Muffins

1. Vanilla yogurt - ½ cup

2. Butter, melted - 2 tablespoons

3. Vegetable oil - 2 tablespoons

4. Egg - 1

5. All-purpose flour - 1 ⅓ cups

6. Brown sugar - ¾ cup

7. Baking soda - ½ teaspoon

8. Salt - ¼ teaspoon

9. Diced rhubarb - 1 cup

10. Brown sugar - ¼ cup

11. Ground cinnamon - ½ teaspoon

12. Ground nutmeg - ¼ teaspoon

13. Crushed sliced almonds - ¼ cup

14. Melted butter - 2 teaspoons

How to cook deliciously - Rhubarb Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

2. Stage

In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.

3. Stage

In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.

4. Stage

Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.