BCL - Rhubarb Crisp Muffins So Tasty
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Rhubarb Crisp Muffins |
"If you cannot decide among truffles and fruit crisp do this deliciously easy blend that tastes like something directly out of the quality cafe!"
Ingredients :
- 1 cup diced rhubarb, or more to flavor
- 2/3 cup all-motive flour
- 2/3 cup entire wheat flour
- half of cup brown sugar
- half of teaspoon baking soda
- 1/2 teaspoon salt
- half of teaspoon floor cinnamon
- half cup vanilla yogurt
- 1/4 cup oil
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons melted butter
- half of teaspoon floor cinnamon
Instructions :
Prep : 10M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 350 levels F (175 tiers C). Line 12 muffin cups with paper muffin liners.
- Stir rhubarb, all-cause flour, whole wheat flour, half of cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
- Whisk yogurt, oil, and egg collectively in a separate bowl; pour into rhubarb aggregate and stir till simply combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
- Stir 1/4 cup brown sugar, rolled oats, melted butter, and half teaspoon cinnamon together in a small bowl; pinnacle batter with about 1 tablespoon of oats mixture.
- Bake within the preheated oven till golden, about 20 mins. Cool 15 minutes earlier than casting off to twine rack.
Notes :
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