I have lots of fresh rhubarb right now, I figured I better use some of it up, this recipe is really easy and fairly healthy, if you don’t count the streusal, you just can’t leave out the streusal. Seriously.
This will make you 12 really small muffins or if you are like me…5 really big ones.
What you need:
For the muffin:
- ½ cup Greek yogurt (or sour cream) I added a bit more than this as it seemed a bit dry
- 1 egg
- ¼ grape seed oil (or any other organic good for you oil that isn’t canola or vegetable~I am doing this for your health…)
- 1⅓ cups flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup rhubarb & strawberries chopped in small pieces
- ¼ cup brown sugar
- 2 tbs flour
- ½ tsp cinnamon
- 2 tsp softened butter
What you do:
Preheat your oven to 350°
First make your streusel…all you do is combine the sugar, flour, cinnamon and softened butter, set aside.
To make the muffins:
In a mixer combine the yogurt, oil and egg.
Mix well then set aside.
In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
Next add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
Line a muffin tin with 12 muffin liners, and fill each cup about ⅔ full.
Add a spoonful of the streusel mixture to the tops of each muffin.
Bake for about 25 minutes.
Recipe adapted from: A Pretty life in the Suburbs.