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



  1.  Preheat oven to 350°F; grease muffin tins and set aside.
  2. Toss rhubarb and cane sugar together. Set aside.
  3. In another bowl beat eggs until light and fluffy looking. Whisk in remaining wet ingredients.
  4. Stir in package contents until just mixed. Do not over mix.
  5. Gently fold in the rhubarb. Again, don't over mix it. Fill muffin tins.
  6. Mix topping ingredients together, and sprinkle on top of the muffins before baking.
  7. Bake for approximately 15 minutes, or until the tops spring back when lightly touched. Don't over bake, or they will be dry.
These are the best when served warm with butter!!

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