Hello! I hope your week is going well and that you've been enjoying the beautiful fall weather we've been having...well until today. If you're a part of harvest and helping the farmers get their crops off the land, I hope all is going well!
The recipe that I'm sharing today is probably one that everyone has in their family recipe collection but just little healthier take on it. These are my Rhubarb Greek Yogurt Muffins.
They have all the good stuff like protein, whole wheat flour, walnuts, maple syrup, and rhubarb from the freezer - so take out some frozen rhubarb from this summer and get baking!
Yield: 12 muffins
Prep time: 10 min
Cook time: 18-20 min
1 1/2 cups whole wheat all purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1-2 tbsp milk
1 tsp vanilla
1/2 cup maple syrup
3/4 cup plain greek yogurt
1/4 cup canola oil or butter
2 1/2 cups rhubarb fresh or frozen
1/3 cup walnuts
Preheat oven to 375. Oil a 12-cup muffin tin and set aside.
In a medium bowl, combine the flour, baking powder, cinnamon,
Add the eggs, oil, maple syrup, vanilla, greek yogurt, and milk and combine. If needed, add an extra tbsp of milk.
Add the rhubarb and gently fold in. If using frozen, be sure to almost thaw it completely before using.
Scoop the batter evenly into the muffin cups and top with chopped walnuts.
Bake for 18-20 minutes until edges are golden and a toothpick comes out of one clean.
When done, let cool in the muffin tin for 10 minutes before taking them out to cool on a rack.
These muffins are a perfect addition to your meal prep. They're a great snack to add to lunches for school, work, or the field...and the farmers won't even know that these are healthy.
Thanks again for checking out this recipe. Try it out and let me know what you think! And don't forget to send me pictures!
Have a great weekend!