Rhubarb Crumble Muffins
Author: Tammy
Serves: 12 muffins
- ½ cup full fat yogurt
- ¼ cup canola oil
- 1 large egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ cup packed brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cardamon
- 1 cup chopped rhubarb
- ¼ cup packed brown sugar
- ¼ cup sliced almonds
- ½ tsp cinnamon
- 1 tbsp melted butter
- 1 tsp flour
- Preheat oven to 350℉.
- Spray muffin pan well with non-stick spray.
- Whisk together yogurt,oil,egg and vanilla.
- In large bowl combine flour, brown sugar,baking soda,salt and cardamon. Add rhubarb and toss until coated.
- Add liquid ingredients and stir just until combined.
- Spoon evenly into muffin tin.
- Mix together last 5 ingredients until crumbly. Sprinkle evenly over batter.
- Bake for 25 minutes or until golden brown and firm to the touch.
- Let cool at least 10 minutes in pan and then remove to rack to cool.
Recipe by Chateau Elma at https://www.chateauelma.com/rhubarb-crumble-muffins
3.3.3070