Rhubarb Muffins

Recipe adapted from Taste of Home

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 
• 1 egg
• 1/2 cup plain, nonfat yogurt
• 1-1/2 cups skim milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups diced fresh or frozen rhubarb

Directions

In a large bowl, combine the first seven ingredients.  In another bowl, whisk the egg, yogurt, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.

Fill paper-lined muffin cups (or spray muffin cups with Pam) two-thirds full.  Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. 

Yield: 22 muffins (1 serving = 1 muffin)