Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Sunday, June 13, 2010

Pumpkin Rhubarb Muffins

This is a great combination. I can't take the credit for coming up with it, because I adapted this recipe from one I found here.

Pumpkin Rhubarb Muffins
(makes 12 rhubarb muffins)

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

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.

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