Rhubarb-Yogurt Muffins
Rhubarb is one of my favorite spring vegetables. It is only around for a short time, but when it is here I love to come up with new and different ways to use it. These muffins were an immediate hit with my family - there's something so fun about the little, tart nuggets of rhubarb sprinkled throughout.
Ingredients
- 1 cup all-purpose flour use wheat/gluten-free, if needed
- 1 cup whole wheat flour use wheat/gluten-free if needed
- 1/2 cup sugar
- 1 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 2 eggs lightly beaten
- 1 cup low fat plain yogurt or use any variety
- 1/4 cup butter melted
- 1 tsp. vanilla extract
- 1 - 2 stalks rhubarb chopped into ¼-inch pieces, about 1 cup
Instructions
- Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray.
- In a large bowl, mix the flours, sugar, baking soda, and nutmeg.
- When well mixed, add the eggs, yogurt, melted butter, and vanilla and stir until the wet and dry ingredients are well combined.
- Gently stir in the rhubarb.
- Distribute the batter into the muffin cups and bake for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove the muffins from the tin and cool on a cooling rack. Store in an airtight container for 2 days or freeze for up to 3 months. To reheat the muffins, microwave until warmed through or heat in the toaster oven.
Notes
Do Ahead or Delegate: Measure and combine the dry ingredients, beat and refrigerate the eggs, chop the rhubarb, or fully prepare and freeze the muffins.
Scramble Flavor Booster: Use additional nutmeg or some cinnamon.
Tip: Rhubarb, often found thought to be a fruit because of its sour-sweet taste, is actually a vegetable. Like celery, it grows as stalks that are generally bright pink. (Have no fear if the rhubarb at your store is light pink or pale green; the color is not indicative of its ripeness or sweetness.)
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 164kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 224mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 174IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
5 Ways to Kick-Start Your Cooking this Spring
Tuesday 2nd of March 2021
[…] This is the time of year when I tend to empty out my closets, try a new exercise routine, purge toys, and get inspired to make new dishes (there’s a special place in my heart for spring produce such as asparagus, baby greens, radishes, and rhubarb!). […]
Camp Lunch Ideas: Out of the Box Ideas to Make Camp Lunch Packing Easy
Wednesday 5th of August 2020
[…] Rhubarb-Yogurt Muffins […]
The Formula for a Healthy School Lunch
Thursday 23rd of July 2020
[…] This is where my kids like to get the most involved. For us, this is usually some sort of filler food, such as a small cookie or some crackers or chips. It could also be a granola bar, trail mix, or mini muffins. […]
Summer Snacks: How to Feed Kids Who Are Always Hungry
Tuesday 30th of June 2020
[…] but they also serve as a great nutritious snack source. Recently, my boys have been super into rhubarb muffins and these […]
Healthy Snacks for Any Craving
Wednesday 8th of April 2020
[…] muffins: like these Pumpkin Chocolate Chip Cornmeal Muffins or Rhubarb-Yogurt Muffins (plus they make great options for breakfast or school lunches, […]