Rhubarb Muffins

What?  You've never tasted rhubarb before?  Well, that's okay, neither had I until I was in college!  Whenever I think of rhubarb I think of strawberry rhubarb pie (which is amazing!), but there's more you can do with this vegetable than put it in a pie.  This tangy vegetable also makes some fabulous muffins.  This is a yummy recipe I got from allrecipes.com, contributed by Freya.  It's scrumptious, and my two year old BEGS for these muffins whenever she sees them!  Add rhubarb to your garden for next year, and enjoy the tangy goodness!  (Also, I made these without the almonds on top - because my husband won't eat nuts - and they are fabulous that way too!)

What You'll Need:

1/2 c. vanilla yogurt

2 Tb. butter, melted

2 Tb. vegetable oil

1 egg

1 1/3 c. all-purpose flour

3/4 c. brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 c. diced rhubarb

1/4 c. brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 c. crushed sliced almonds

2 tsp. melted butter

What to Do:

1.  Preheat the oven to 350*F.  Grease (or line with paper liners) a 12 cup muffin tin.

2.  In a medium bowl, stir together the yogurt, 2 Tb. of melted butter, oil and egg.  In a large bowl, stir together the flour, 3/4c. of brown sugar, baking soda and salt.  Pour the wet ingredients into the dry, and mix until just blended.  Fold in rhubarb.  Spoon into the prepared muffin tin, filling cups at least 2/3 full.

3.  In a small bowl, stir together 1/4 c. of brown sugar, cinnamon, nutmeg, almonds, and 2 tsp. of melted butter.  Spoon over the tops of the muffins, and press down lightly. 

4.  Bake for 25-30 minutes in the preheated oven, or until the tops spring back when lightly pressed.  Cool in the pan for about 15 minutes before removing.

This recipe makes 12 muffins.  Each muffin has 192 calories, 6.6g of fat, and 
30.8g of carbs.