June 29, 2022
I love using rhubarb in baking so I often buy it when it finally makes its appearance in our local markets in early summer. In addition to having a unique sour taste, rhubarb is low in calories and high in fiber and antioxidants. When buying rhubarb, skip the thick green stalks and instead choose the younger, redder, thinner rhubarb stalks that are more tender and sweet. Also, be sure to check for leaves, although most farmers or grocery stores have already removed them. If you see leaves, remove them as they contain levels of oxalic acid, which can cause digestive problems.
These muffins were so popular with my family that I ended up making them twice in one week. My two grandsons would often stop by during the week that these muffins were available all week to say hello and grab a muffin on the way out. Obviously the muffins were a huge draw, and after going through a whole dozen in a couple of days, I baked a second batch. Two of my grandkids are at camp this week so I won’t be baking this week but will try to have some new treats available when they return home.
To make these muffins a little healthier, I used spelled flour instead of all-purpose flour and non-fat Greek yogurt instead of sour cream. To top the muffins, I mix finely chopped walnuts with a cinnamon-sugar mixture, then sprinkle on top of the muffins before baking. These are very moist muffins, so I would recommend refrigerating them in airtight packaging during the warmer months if you don’t plan to eat them right away.
Enjoy your meal!
Deborah Mele 2022
2 cups spelled or oat flour
3/4 cup sugar
2 1/2 teaspoons baking soda
1 teaspoon of cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Greek yogurt
4 ounces or 8 tablespoons unsalted butter, melted and chilled
2 large eggs at room temperature
2 cups rhubarb, cut into 1/2-inch cubes (fresh or frozen)
1/3 cup finely chopped walnuts
4 tablespoons of sugar
1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Line a 12-cup muffin tin with paper or baking spray liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- In another bowl, whisk together the yogurt, butter, and eggs until combined.
- Add the wet ingredients to the dry ones and mix with a wooden spoon until combined.
- Stir the rhubarb into the batter, then divide the batter evenly among the muffin cases.
- In a small bowl, whisk together the topping ingredients, then sprinkle the top of the muffins with the cinnamon-sugar mixture.
- Bake the muffins for about 20 to 25 minutes or until the top is golden brown and a wooden skewer inserted in the center comes out clean.
- Let cool for 10 minutes, then enjoy!
Serving size: 1 muffin
Amount per serving:
Calories: 259total fat: 12gSaturated Fatty Acids: 5gTrans fats: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 266mgCarbohydrates: 34gFiber: 3gSugar: 18gProtein: 7g