BCL - Rhubarb Crisp Muffins Popular Recipes

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Rhubarb Crisp Muffins

"If you can not decide between muffins and fruit crisp do this deliciously easy combination that tastes like some thing directly out of the nice cafe!"

Ingredients :

1 cup diced rhubarb, or more to flavor
2/3 cup all-cause flour
2/three cup entire wheat flour
half cup brown sugar
1/2 teaspoon baking soda
half teaspoon salt
half of teaspoon ground cinnamon
half cup vanilla yogurt
1/four cup oil
1 egg
1/4 cup brown sugar
1/4 cup rolled oats
2 tablespoons melted butter
half teaspoon ground cinnamon

Instructions :

Prep : 10M	Cook : 12M	Ready in : 45M

Preheat oven to 350 ranges F (a hundred seventy five stages C). Line 12 muffin cups with paper muffin liners.
Stir rhubarb, all-cause flour, whole wheat flour, 1/2 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 combination 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 1/2 teaspoon cinnamon collectively in a small bowl; top batter with approximately 1 tablespoon of oats mixture.
Bake in the preheated oven till golden, approximately 20 minutes. Cool 15 minutes earlier than putting off to wire rack.

Notes :

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