Ingredients
Scale
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1 tsp baking soda
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2 tsp baking powder
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1/4 tsp salt
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1 cup Greek yogurt (plain, unsweetened)
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1/3 cup milk
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1 large egg
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2 tbsp melted butter
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1 tsp vanilla extract
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1 cup chopped rhubarb
Instructions
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Preheat oven to 375°F (190°C) and line a muffin tin.
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In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, mix yogurt, milk, egg, butter, and vanilla.
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Add wet ingredients to the dry. Stir just until combined.
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Gently fold in the rhubarb.
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Spoon the batter into the muffin cups.
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Bake for 18-22 minutes or until golden brown.
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Cool for 5 minutes in the tin, then transfer to a rack.