Rhubarb Muffins The Best Recipes

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Rhubarb Muffins

"This is a tremendous way to expend that frozen rhubarb in your freezer, however you may also use fresh rhubarb. It makes a wet and tangy muffin."

Ingredients :

1/2 cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 1/3 cups all-purpose flour
three/four cup brown sugar
half of teaspoon baking soda
1/four teaspoon salt
1 cup diced rhubarb
1/4 cup brown sugar
half teaspoon ground cinnamon
1/4 teaspoon floor nutmeg
1/4 cup beaten sliced almonds
2 teaspoons melted butter

Instructions :

Prep : 10M	Cook : 12M	Ready in : 35M

Preheat the oven to 350 ranges F (one hundred seventy five ranges C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a big bowl, stir collectively the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the moist substances into the dry, and blend until just mixed. Fold in rhubarb. Spoon into the organized muffin tin, filling cups at the least 2/3 complete.
In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and a pair of teaspoons of melted butter. Spoon over the tops of the desserts, and press down gently.
Bake for 25 mins within the preheated oven, or till the tops spring back whilst lightly pressed. Cool in the pan for about 15 mins earlier than casting off.

Notes :

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