Fruity Yogurt Muffins Recipe
Ingredients
| Rhubarb | 1 Cup (16 tbs), chopped | |
| 2 cups all-purpose flour, divided | ||
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Strawberry | 1 Carton (1l) | |
| 1/4 cup unsweetened orange juice | ||
| Vegetable oil | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| 1 egg, lightly beaten | ||
| Vegetable cooking spray | ||
| Sugar | 1 Tablespoon | |
Directions
Combine rhubarb and 2 tablespoons flour in a small bowl; toss well.
Set aside.
Combine remaining flour, baking powder, soda, salt, and 1/4 cup sugar in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients in a medium bowl.
Stir in rhubarb.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking jspray, filling three-fourths full.
Sprinkle evenly with .1 tablespoon sugar.
Bake at 400° for 18 to 20 minutes or until golden.
Remove from pans immediately.
Set aside.
Combine remaining flour, baking powder, soda, salt, and 1/4 cup sugar in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients in a medium bowl.
Stir in rhubarb.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking jspray, filling three-fourths full.
Sprinkle evenly with .1 tablespoon sugar.
Bake at 400° for 18 to 20 minutes or until golden.
Remove from pans immediately.
Chef
