Ingredients
- 1/2 cup yogurt
- 2 Tbsp. butter, melted
- 1/4 cup vegetable oil
- 1 Tbsp. vanilla extract
- 1 egg
- 1 1/3 cups white whole-wheat flour or all-purpose flour
- 1 cup brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/3 cups diced rhubarb
- 1/2 cup oats
- 1/2 tsp. ground cinnamon
Directions
1. Preheat the oven to 350 degrees F.
2. Line a 12 cup muffin tin or line with paper liners.
3. In a medium bowl, stir together the yogurt, vanilla, butter, oil and egg. In a large bowl, stir together the flour, brown sugar, baking soda, cinnamon, salt and oats. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the muffin tin; fill the cups two-thirds full.
4. Bake for 25 minutes in the preheated oven or until a toothpick stuck in the muffins comes out clean. Cool in the pan for about 10 minutes, and then turn out onto a wire rack to cool completely.
