If you can’t decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
Per Serving: 181 calories; protein 3g; carbohydrates 26.8g; fat 7.3g; cholesterol 21.1mg; sodium 180.4mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.