Level: Easy

Serving size: 12 - 18 pieces 

Prep: 5-10 minutes

Cook: 22-25 minutes

Baking Temperature: 400° ​

 

Ingredients

4 tablespoons butter, softened

½ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup greek yogurt (or sour cream)

290 g (2 1/2 cups) whole wheat flour (I use ½ soft white, ½ spelt)

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 ½ cups of fresh or frozen rhubarb (or other fruit such as strawberries or blueberries, for best results defrost fruit most of the way)

Coarse raw sugar for the tops

 

Directions

1. Mix wet ingredients well in a large bowl. 

2. Add dry ingredients to the same bowl and mix. 

3. Add rhubarb (or various fruit of your selection).

4. Line muffin pans with cupcake liners.  

5. Scoop batter into muffin pans.

6. Sprinkle coarse sugar on top. 

7. For best results, allow the muffins to rest at least 20 minutes and up to 1 hour before baking.

8. Preheat oven.  Bake at 400° for 22-25 minutes or until toothpick comes out clean. 

9. Remove from muffin pan after 10 minutes and allow to cool on a cooling rack.

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