Rhubarb Muffins with Almond Streusel

Name: Rhubarb Muffins with Almond Streusel
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: ½ cup Vanilla Yogurt; 3 Tbsp. butter, melted and divided; 2 Tbsp. vegetable oil; 1 large egg; 1 cup brown sugar, divided; 1¼ cup Blue Diamond Almond Flour; ½ tsp. baking soda; ¼ tsp. salt; 1 cup fresh or frozen rhubarb, diced, thawed if frozen; ⅛ tsp. ground nutmeg; ½ tsp. ground cinnamon; ¼ cup sliced almonds

Cook Time:
20 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Calories	190
Total Fat	0g

Total Carbohydrates	30g

Cholesterol	25mg

Sodium	120mg
Dietary Fiber	<1g
Sugars	19g

Protein	3g

Directions

Muffins

Step 1 complete
Preheat oven to 350°F. Prepare a standard 12 cup muffin tin with paper liners.
Step 2 complete
In a medium bowl, whisk yogurt, 2 tablespoons butter, oil and egg.
Step 3 complete
In a large bowl, stir ¾ cup brown sugar, almond flour, baking soda and salt together. Pour the wet ingredients into the dry and fold until just combined. Fold in rhubarb, then divided batter into the prepared muffin tin, filling about ⅔ full.

Almond Streusel

Step 4 complete
In a small bowl, stir ¼ cup brown sugar, nutmeg, cinnamon, 1 tablespoon butter and almonds. Spoon mixture over the batter.
Step 5 complete
Bake 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Allow to cool in pan for about 10 minutes, then serve.