I'm not an experienced baker, but these were easy and delicious. I did use quite a bit more rhubarb, probably 1 3/4 cups. I love rhubarb so I'd bump it up to 2 cups, or perhaps have the rhubarb cut in bigger chunks, mine was cut in about 1/2 inch dice. The yogurt I had is plain Greek, so I used a bit less and splashed in some milk to compensate for the thicker texture, then splashed in some vanilla. Usually I skip things like the topping for this recipe, but I'm glad I bothered since it added such personality to the muffins. I toasted the almonds before grinding them, makes a huge difference. I loved these, very moist and not too too many calories for such a treat.
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I'm not an experienced baker, but these were easy and delicious. I did use quite a bit more...