Rhubarb Streusel Muffins
Dry Ingredients
- 1 pkg. GRAINSTORM Ancient Grains Muffin Mix
Wet Ingredients
- 2 eggs
- 1/4 cup butter, melted
- 2 tbsp. olive oil
- 1 3/4 cup plain yogurt
Other Ingredients
- 3 cups rhubarb, washed and chopped
- 3 tbsp. organic cane sugar
Streusel Topping
- 1/3 cup brown sugar
- 1 tbsp. flour
- 1/4 tsp. cinnamon
- 1 tbsp. butter
Directions
- Preheat oven to 350°F; grease muffin tins and set aside.
- Toss rhubarb and cane sugar together. Set aside.
- In another bowl beat eggs until light and fluffy looking. Whisk in remaining wet ingredients.
- Stir in package contents until just mixed. Do not over mix.
- Gently fold in the rhubarb. Again, don't over mix it. Fill muffin tins.
- Mix topping ingredients together, and sprinkle on top of the muffins before baking.
- Bake for approximately 15 minutes, or until the tops spring back when lightly touched. Don't over bake, or they will be dry.
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