Yield
SERVES 10 (serving size: 1 muffin)

‘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.

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Combine egg, honey, oil, sugar, yogurt, and vanilla in a bowl. Stir with a whisk. Add ¾ cup of the quinoa; mix to combine.

Step 3

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.

Step 4

Add yogurt mixture to flour mixture, stirring just until combined. Fold in rhubarb.

Step 5

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.