OK people…do I have a recipe for you. These muffins are quite frankly to die for. I am having a tough time not eating one after the other. I posted pictures on my own Facebook page and within 15 minutes had about 4 people ask me for the recipe. I’ve actually made this recipe as a cake too. I’ll give you the baking directions for both below. So without further ado…..
In a medium bowl, combine:
- 1 cup organic spelt flour
- 1/2 cup organic sorghum flour
- 1/2 cup millet flour
- 1 1/2 tsp baking powder
- 1 tsp. cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
Set the flour mixture aside.
In a small bowl, combine:
- 8oz vanilla Greek yogurt ( I used Danone Oikos)
- 3 tbsp. milk.
Set the yogurt mixture aside.
In a large bowl, combine:
- 1 cup brown sugar, packed
- 1/2 cup butter or margarine.
- 2 tbsp. butter or margarine, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/4 cup flour, 1 tsp. cinnamon
In a large bowl (or even better, in your Stand mixer) beat together brown sugar and butter. Then add 2 eggs and 1 tbsp. vanilla and beat until fluffy.
To this mixture, alternately add the flour mixture and the yogurt mixture, beating until well blended. Make sure you are on low speed to prevent a dust cloud of flour everywhere.
Fold in rhubarb. I used 5 stalks, chopped .
For muffins: grease and flour tins. It should make 16 large muffins. sprinkle with topping. Bake at 350 degrees for 20-25 minutes.
For cake: grease and flour a 9x13inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done.
Serve warm or cool and enjoy