Honey - Rhubarb Muffins
From jo_jo_ba 13 years ago
- 50 minutes to make
- Serves 21
Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning.
Ingredients
- 250 grams (a scant 3/4 cup) dark amber honey shopping list
- 100 mL low-fat, vanilla yogurt shopping list
- 1 tbsp melted butter shopping list
- 1 tsp vanilla shopping list
- 1 egg shopping list
- 1/4 cup 1% milk shopping list
- 2 cups whole wheat pastry flour shopping list
- 1 cup oat flour (finely process rolled oats in a blender or food processor if you don't have this) shopping list
- 1 tsp salt shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 340 grams (about 12 oz) diced rhubarb shopping list
How to make it
- Preheat oven to 350F, grease or line a muffin tin.
- In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
- In another bowl, whisk together flours, salt, baking soda and baking powder.
- Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
- Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
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