‘Tis the season for rhubarb. Keep an eye out for these ruby-red stalks at your local market, and use them in muffins, pies, or tarts. Here, their signature tartness is mellowed out by sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go. Store leftovers in an air-tight container for 3 days of maximum freshness.
1/4 cup honey
1/4 cup canola oil
1/2 cup light brown sugar
1/2 cup 2% plain reduced-fat Greek yogurt
1 teaspoon vanilla extract
1 cup cooked and cooled quinoa, divided
1 1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup rhubarb, cut into 1/2-inch-thick slices
1/4 cup pistachios, roughly chopped
Est. added sugars 4g
How to Make It
Preheat oven to 375°F.
Combine egg, honey, oil, sugar, yogurt, and vanilla in a bowl. Stir with a whisk. Add ¾ cup of the quinoa; mix to combine.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking power, and salt in a separate large bowl, stirring with a whisk.
Add yogurt mixture to flour mixture, stirring just until combined. Fold in rhubarb.
Divide batter evenly among 10 muffin cups coated with cooking spray. Top evenly with remaining ¼ cup quinoa and pistachios. Bake at 375°F for 24-26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.