I'll be honest I have gotten a little lax on the 2014 muffin challenge. Life and work got in the way but I'm back in the game now and here is a mix Berry Rhubarb Muffin recipe.
Berry Rhubarb Muffins:
1 cup finely diced or shredded rhubarb
1 3/4 cups all purpose flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch of ground ginger
1 cup vanilla yogurt
1/2 cup unsalted butter melted
1 large egg
1/2 teaspoon vanilla extract
1/2 cup berries
1/3 cup brown sugar for topping
pinch of cinnamon for topping
Directions: Preheat oven to 400 degrees F. Line 12 muffin molds. In a large bowl mix flower, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Make a well of flour mixture and add yogurt, melted butter, egg, vanilla and gently stir. Fold in rhubarb. Fill each muffin mold 3/4 full. Sprinkle brown sugar and cinnamon on top. Bake for 20-25 minutes.
I also tired them in mini loafs.
So tasty and just packed full of summer flavors!
