Rhubarb Berry Yogurt Muffins

• FOR THE MUFFINS:
• 1 cup Shredded Rhubarb (about 2 Stalks)
• 1-3/4 cup All-purpose Flour
• 3/4 cups Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1 cup Vanilla Non Fat Yogurt
• 1/2 cups Unsalted Butter, Melted And Cooled
• 1 Large Egg
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Berries (strawberries, Blueberries, Raspberries Or Combination)
• FOR THE TOPPING:
• 1/3 cups Brown Sugar
• Pinch Of Ground Cinnamon

1. Preheat oven to 400u0b0F. Line a 12-cup muffin tin with liners and set aside.
2. Chop rhubarb stalks, place in food processor, and pulse until shredded. Alternatively, use a hand grater to shred rhubarb. Set shredded rhubarb aside.
3. In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Stir just until ingredients are combined.
4. Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined. Don't overmix. Fold shredded rhubarb and berries in batter just until combined.
5. Spoon batter into prepared muffin pan about 3/4 full. Sprinkle top with additional brown sugar and cinnamon.
6. Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
7. Place on wire rack to cool.

muffins, rhubarb, allpurpose, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, vanilla non fat yogurt, unsalted butter, egg, vanilla, blueberries, brown sugar, cinnamon

Taken from tastykitchen.com/recipes/breads/rhubarb-berry-yogurt-muffins/ (may not work)