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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 21 |
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Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning. Ingredients:
250 grams (a scant 3/4 cup) dark amber honey |
100 ml low-fat, vanilla yogurt |
1 tbsp melted butter |
1 tsp vanilla |
1 egg |
1/4 cup 1% milk |
2 cups whole wheat pastry flour |
1 cup oat flour (finely process rolled oats in a blender or food processor if you don't have this) |
1 tsp salt |
1 tsp baking soda |
1 tsp baking powder |
340 grams (about 12 oz) diced rhubarb |
Directions:
1. Preheat oven to 350F, grease or line a muffin tin.
2. In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
3. In another bowl, whisk together flours, salt, baking soda and baking powder.
4. Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
5. Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.
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