Jamie Vespa
‘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.
