Rhubarb Muffins
 
Makes 18
Ingredients
  • 2¾ cups all-purpose flour, divided
  • ¼ cup old-fashioned oats
  • 1¾ cups firmly packed light brown sugar, divided
  • 1 teaspoon ground cinnamon
  • ¼ cup frozen butter, grated
  • ¾ cup chopped pecans
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups chopped rhubarb (fresh or frozen)
Instructions
  1. Preheat oven to 350°. Line 18 wells of a regular-size muffin pan with paper liners.
  2. In a small bowl, stir together ¼ cup flour, oats, ¼ cup brown sugar, and cinnamon. Using a pastry blender or a fork, cut in grated butter until mixture is crumbly. Stir in pecans. Set aside.
  3. In a large bowl, beat together vegetable oil and remaining 1½ cups brown sugar with a mixer at medium speed until well blended. Beat in eggs until smooth. Beat in yogurt, vanilla extract, baking powder, baking soda, and salt. Beat in remaining 2½ cups flour, ½ cup at a time, until batter is well blended and smooth. Stir in rhubarb.
  4. Spoon batter into prepared muffin cups until three-fourths full. Sprinkle pecan mixture evenly over batter.
  5. Bake until muffins are golden brown and a wooden pick inserted in centers comes out clean, 25 to 30 minutes. Let cool slightly before removing from muffin pan.
Recipe by TeaTime Magazine at https://teatimemagazine.com/a-new-case-is-brewing-in-the-latest-daisys-tea-garden-mystery/