Whole Wheat Rhubarb Muffins

You guys. My rhubarb is taking over. Like for real. It is literally as tall as I am. As is evidenced by my patch, it’s not quite finished delivering summer bounty. Two plants have morphed into a rhubarb jungle that would sincerely shield me from a zombie apocalypse. All of this lush rhubarb seemed to mandate something edible this morning. Muffins, to be exact.

Zombie apocalypse to muffins. Yes. This is how my brain works.

These muffins are pretty great though. Rustic (whole wheat flour!) and weighty with fruit (4-5 cups!)—each bite has that tart sweetness that only late summer rhubarb can deliver. Enjoy!

WHOLE-WHEAT RHUBARB MUFFINS

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1/2 cup butter
1/2 cup yogurt
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/2 teaspoon baking soda
1  1/2 teaspoons baking powder
1/2 teaspoon salt
4-5 cups rhubarb
2  1/2 cups whole wheat flour

Start by finely chopping your rhubarb. I use a food processor which cuts the time dramatically and slices the rhubarb nice and thin. If the rhubarb is chopped too thick, the muffins get quite heavy.
Once your rhubarb is sliced and diced, set it aside.

In a large mixing bowl, combine the butter (melty and soft), yogurt (I used a single-serve container of peach yogurt), eggs, vanilla, spices, and sugar. Mix until well combined and smooth. Then add the baking soda, baking powder, and salt. Mix again until smooth. Fold in the rhubarb with a soft spatula so the fruit isn’t smashed. And then one cup at a time, fold in the whole wheat flour. When you get to the last 1/2 cup, don’t over-mix. You should see bits and specks of flour in the batter. If the batter is over-mixed the muffins don’t set well and fall flat. This is true of any quick-bread.

Bake in a pre-heated 350-degree oven for about 28 minutes or until a toothpick inserted comes out clean.

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