My grandmother used to serve stewed fruit before breakfast. A small bowl of stewed prunes. A small bowl of stewed peaches. A small bowl of stewed strawberries and rhubarb.
It was of time and place, a ritual of dishes that always appeared on her table when she was a wife preparing food for her family and later for us as grandchildren.
Now, when rhubarb is in season, I crave her stewed strawberries and rhubarb. I have had many small bowls recently. To carry her into my life, in this time and place, I took some rhubarb and yogurt and made muffins.
I can see her smile. She delighted in food, and especially food her granddaughter made for her.
I hope you enjoy these………!
The recipe makes a dozen medium-size muffins. (You can also switch out the yogurt and use fat free, the flour to use whole wheat flour, or the vanilla and almond extracts and use maple syrup.)
Rhubarb Yogurt Muffins
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon freshly grated nutmeg (or already ground)
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 8 tablespoons sweet butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups finely slice rhubarb, cleaned and trimmed
- 1/4 cup sugar or sugar sprinkles
- Whisk the flour, baking powder, sugar, baking soda, nutmeg and salt in a large bowl until well combined.
- In another bowl, mix the wet ingredients: yogurt, butter, eggs, vanilla and almond extracts.
- Stir the wet into the dry ingredients until blended. Do not over mix.
- Fold in the rhubarb.
- Spoon the muffin batter into a muffin tin to the top of the rims.
- Sprinkle the sugar or sugar sprinkles on top and place the muffin tin in the oven.
- They take about 17 to 20 minutes to bake. Take them out when they are golden. Cool for 5 minutes then serve.