Pumpkin Rhubarb Muffins
Serves 12. 12 ingredients
Ingredients
- 2 1/2 cups whole wheat all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup brown sugar (packed)
- 1 cup canned pumpkin
- 3/4 cup plain yogurt
- 1 teaspoon vanilla
- 1 egg
- 1/2 tablespoon canola oil
- 2 teaspoons ground ginger
- 2 cups chopped fresh rhubarb
Directions
- Preheat oven to 350ºF. In a large bowl whisk together flour, cinnamon, baking soda, and salt. In a separate bowl combine pumpkin, brown sugar, yogurt, vanilla, egg, oil and gingers. Using a mixer combine for about 2 minutes on medium. Pour wet ingredients into dry and stir until just combined, stir in rhubarb. Grease muffin tins and fill cups. Bake for 20-30 minutes or until a toothpick comes out clean. Serve hot.