✤1 cup (120g) whole wheat flour
✤1 cup (120g) all-purpose flour
✤2 tsp baking powder
✤1 tsp baking soda
✤1 tsp cinnamon
✤1/2 tsp salt
✤1/4 cup vegetable oil
✤1 cup lowfat plain Greek yogurt
✤1/2 cup (168g) honey
✤2 eggs, room temperature
✤1 tsp vanilla extract
✤240g rhubarb, cut into 1/2-inch pieces
❖Preheat oven to 400°F (200°C) and grease a 12-count muffin pan.
❖In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon & salt. In a separate large bowl, whisk together the oil, yogurt, honey, eggs & vanilla extract.
❖Add the dry ingredients to the wet and mix until just combined. Gently fold in the rhubarb.
❖Spoon batter evenly into muffin cups, then bake for 20 min, or until a toothpick test comes out clean.
❖Store at room temperature in an airtight container for up to 3 days.
