Rhubarb Muffins (without Butter and with Yogurt!)
Light and fluffy rhubarb muffins made without butter and a cup of yogurt added!
Ingredients
- 2 cups white flour (good quality)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup greek yogurt (or labne)
- 1 ½ Tbsp buttermilk (or milk with a squeeze of lemon)
- 2 cups fresh rhubarb (chopped- I used frozen once and it was a bit disappointing)
- ½ Tbsp Belgian pearl sugar (Swedish pearl sugar or Demerara sugar for topping)
Instructions
- Preheat the oven to 350ºF (175ºC)
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine.
- Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared.)
- Add the rhubarb, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar. Bake for 20 to 25 minutes, or until muffins and golden brown (if making one loaf, bake for about 50 to 55 minutes) and a skewer comes out clean when inserted in the center. Allow to cool slightly before enjoying with a cup of tea or coffee!
Notes
- Use a scale for best results in any baking.
Nutrition
Serving: 1 muffin | Calories: 217kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 138mg | Potassium: 119mg | Fiber: 1g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
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