Ingredients
Scale
For the Streusel topping:
- 2/3 cups pecans, finely chopped
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 Tablespoons butter, melted
- 1 Tablespoon white whole wheat flour
For the muffins:
- 1/2 – 2/3 cup sugar (more or less to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup plain nonfat Greek yogurt + 1/3 cup lowfat milk (or 1 cup plain nonfat yogurt)
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup flaxmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 cups chopped rhubarb
Instructions
- Preheat the oven to 375 F. Spray a 12-cup muffin pan with cooking spray (or use cupcake liners).
- In a small mixing bowl, combine the pecans, brown sugar, cinnamon, ginger, melted butter and flour. Stir to mix well, then set aside while you make the batter.
- In a large mixing bowl, mix together the sugar, eggs, vanilla, yogurt & milk, then stir in the melted butter. Add the dry ingredients, spices and salt and stir just until everything is mixed together well. Fold in the rhubarb.
- Spoon the batter into the muffin cups, filling them all the way to the top, sprinkle a spoonful of the streusel onto the top of each muffin.
- Bake at 375 for 20 – 25 minutes or until a wooden pick inserted in the center of one of the center muffins comes out clean. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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