Phantom Rhubarb Muffins

What do you mean they're gone? Again?

Yield:
Makes 12 muffins
Category:
Bread and Baking
Cuisine:
Canadian

INGREDIENTS:

  • Muffins:
  • 1 1/3 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup canola or grape-seed oil
  • 1 large egg
  • 1/2-1 cup chopped rhubarb (or any fresh berries or other fruit)
  • Topping:
  • 1/4 cup chopped pecans
  • 3 Tbsp brown sugar
  • 2 tsp butter, melted
  • pinch cinnamon

DIRECTIONS:

  1. Preheat the oven to 375F.
  2. In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended. Fill 12 large muffin cups 2/3 full.
  3. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.
  4. Bake for 20-25 minutes, until golden and springy to the touch.

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