Rhubarb Crisp Muffins

By Marieanne

Ingredients

• 1 cup diced rhubarb, or more to taste
• 2/3 cup all-purpose flour (I use barley flour)
• 2/3 cup whole wheat flour (I use barley flour)
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup vanilla yogurt
• 1/4 cup oil
• 1 egg
• 1/4 cup brown sugar ( a little less)
• 1/4 cup rolled oats
• 2 tablespoons melted butter
• 1/2 teaspoon ground cinnamon
• 2 Tbsp hemp hearts (optional)

Details

Servings 12
Preparation time 10mins
Cooking time 45mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.

Stir rhubarb, all-purpose 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 together in a separate bowl; pour into rhubarb mixture and stir until just 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 together in a small bowl; top batter with about 1 tablespoon of oats mixture.

Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.