Description
A delightful recipe for Rhubarb Muffins made with Greek yogurt, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup Greek yogurt
- 1 cup chopped rhubarb
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, sugar, honey, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped rhubarb gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the sugar to 3/4 cup.
- Feel free to substitute other fruits for rhubarb, such as strawberries or blueberries.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Rhubarb Muffins, Greek Yogurt Muffins, Breakfast Muffins