Monday Muffins

Monday can be a hard day when you are starting your week. If you have time to bake then you may want to bring some spring into your cold February days with an easy muffin. This happens to be one of my favourites in spring and I planned ahead by freezing my rhubarb just for this reason!
Usually in stores you will start to see some forced rhubarb late March and April come into market but if you have a stash in the freezer bake a batch of these muffins and then pour yourself a cup of tea or coffee to enjoy! And not to worry, if rhubarb isn't what you fancy then try raspberries, they are a burst of colour and flavour that work well in this muffin too!

Rhubarb Muffins

I love going into my backyard and harvesting rhubarb. It is a wonderful addition to muffins, scones and chutneys. With some cinnamon sugar on top these will be easy to enjoy warm out of the oven with your favourite cup of coffee and tea.

Makes 12 large muffins.

2 cups (500 mL) all purpose flour
3/4 cup (175 mL) granulated sugar
2 1/2 tsp (12 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter 
1 cup (250 mL) 0% plain Greek yogurt
2 eggs
2 tsp (10 mL) vanilla
2 cups (500 mL) chopped fresh rhubarb

Cinnamon Sugar Topping:
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) ground cinnamon

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt; set aside.

In a microwaveable bowl, melt butter and let cool slightly. Whisk in yogurt, eggs and vanilla. Pour into flour mixture and start stirring gently. Add rhubarb and stir to distribute evenly. (The batter will be very thick)

Divide batter among 12 paper lined or greased muffin tins. 


Cinnamon Sugar Topping: Stir together sugar and cinnamon. Sprinkle over muffins and bake in 375 F (190 C) oven for about 18 minutes or until cake tester comes out clean.

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