Fruity Yogurt Muffins
|Chopped fresh rhubarb||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs), divided|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberry banana low fat yogurt||8 Ounce (1 Carton)|
|Unsweetened orange juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Egg||1 , beaten|
|Vegetable cooking spray||1 (Butter Flavored)|
Combine rhubarb and 2 tablespoons flour in a small bowl; toss well.
Combine remaining flour, baking powder, soda, salt, and 1/4 cup sugar in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients in a medium bowl.
Stir in rhubarb.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking jspray, filling three-fourths full.
Sprinkle evenly with .1 tablespoon sugar.
Bake at 400° for 18 to 20 minutes or until golden.
Remove from pans immediately.