Rhubarb Berry Yogurt Muffins
If you want to add more lacto ovo vegetarian recipes to your recipe box, Rhubarb Berry Yogurt Muffins might be a recipe you should try. For 39 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 219 calories. 268 people were glad they tried this recipe. It will be a hit at your Mother's Day event. A mixture of baking powder, ground ginger, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by MotherThyme.com. With a spoonacular score of 24%, this dish is rather bad. Try Rhubarb Yogurt Muffins, Rhubarb Yogurt Streusel Muffins, and Strawberry Rhubarb Yogurt Cake with Strawberry Rhubarb Rum Sauce for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup berries (strawberries, blueberries, raspberries or a mix)
3/4 cup brown sugar
1 large egg
1 3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of ground ginger
1 cup non-fat vanilla yogurt
1 cup shredded rhubarb (about 2 stalks)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
Equipment:
food processor
mixing bowl
muffin tray
grater
oven
wire rack
Cooking instruction summary:
Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined. Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don't over mix. Fold shredded rhubarb and berries in batter just until combined.Spoon batter into prepared muffin pan about 3/4 full. Sprinkle top with additional brown sugar and cinnamon.Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.Place on wire rack to cool.
Step by step:
1. Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined. Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don't over mix. Fold shredded rhubarb and berries in batter just until combined.Spoon batter into prepared muffin pan about 3/4 full. Sprinkle top with additional brown sugar and cinnamon.
2. Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
3. Place on wire rack to cool.
Nutrition Information:
covered percent of daily need
