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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