I love using rhubarb in my baking, so when it finally makes an appearance in our local markets early summer, I buy it often. Rhubarb, as well as having a unique sour flavor is low calorie and high in fiber and antioxidants. When buying rhubarb, skip the thick green stalks because and instead choose the younger, redder, thinner stalks of rhubarb, which are more tender and sweet. Also, be sure to check for leaves, though most farmers or grocery stores will have already removed them. If you do see leaves, get rid of them as they contain concentrations of oxalic acid, which can cause digestive problems.
These muffins were such a hit with my family that I ended up making them twice in one week. My two grandsons were stopping by often the week these muffins were available “to say hello” throughout the week and would grab a muffin on their way out. Obviously, the muffins were a big draw, and after we went through an entire dozen in a couple of days, I baked a second batch. This week, two of my grandkids are at camp, so there I won’t be baking this week, but I’ll try and have some new treat available when they return home.
To make these muffins a little healthier, I used spelt flour in place of all-purpose flour, and fat-free Greek yogurt in place of sour cream. To top the muffins, I combine finely chopped walnuts with a cinnamon and sugar mixture and then sprinkle it on the muffins before baking them. These are very moist muffins so I’d advise refrigerating them in airtight packaging during warmer months if you are not planning on eating them right away.
Deborah Mele 2019
- 2 Cups Spelt or Oat Flour
- 3/4 Cup Sugar
- 2 1/2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Greek Yogurt
- 4 Ounces or 8 Tablespoons Unsalted Butter, Melted & Cooled
- 2 Large Eggs At Room Temperature
- 2 Cups Rhubarb, Cut Into 1/2-inch Dice (Fresh or Frozen)
- 1/3 Cup Finely Chopped Walnuts
- 4 Tablespoons Sugar
- 1/2 Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F.
- Line a 12-cup muffin tin with paper baking cups or baking spray.
- In a large bowl, stir together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- In another bowl, whisk together the yogurt, butter, and eggs until blended.
- Dump the wet ingredients into the dry, and use a wooden spoon to mix just until blended.
- Stir the rhubarb into the batter, then divide the batter evenly between the muffin cups.
- In a small bowl, stir together the topping ingredients, then sprinkle the tops of the muffins with the cinnamon sugar mixture.
- Bake the muffins for about 20 to 25 minutes or until the tops are golden brown, and a wooden skewer inserted into the center comes out cleanly.
- Cool 10 minutes, then enjoy!
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 259 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 52mg Sodium: 266mg Carbohydrates: 34g Fiber: 3g Sugar: 18g Protein: 7g