RED FRUIT RHUBARB MUFFINS

 

INGREDIENTS

• 1 ¼  cup all-purpose flour
• ½  cup whole-wheat flour
• ¼ cup Cream of the West Organic Roasted Wheat
• ¾ cup granulated sugar
• 2 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup sour cream or greek yogurt
• 8 Tbsp butter - melted
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup  rhubarb chopped (1/4 inch pieces)
• ½ cup raspberries or strawberries – chopped
• 2 Tbsp coarse sugar for sprinkling muffin tops

 

Directions

Preheat oven to 400˚

Line muffin tin with paper or foil baking cups.

In a large mixing bowl, combine the flours,  Cream of the West Organic Roasted Wheat, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a separate bowl, whisk together the sour cream (or greek yogurt), slightly cooled melted butter, eggs, and vanilla.

Fold wet mixture into the dry ingredients with a spatula, do not overmix.

Gently stir in the diced rhubarb and berries. The batter will be thick.

Spoon batter into muffin papers.

Sprinkle coarse sugar over the top of each muffin.

Bake the muffins until they’re golden brown and a toothpick inserted in the center of the muffin comes out clean, approximately 20 minutes.

Let muffins cool in the pan for 5-10 minutes then remove to continue cooling on a wire rack.

Serve warm with butter.