Ingredients
- 2 1/2 cups whole spelt flour (you can also use whole wheat or a mix of whole wheat and all-purpose flour, if desired )(310 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla powder
- 2 large eggs
- 1/2 cup brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (65 g)
- 1 cup Greek yogurt (full fat) (280 g - about one and a third (200 g) containers of yogurt)
- 1/2 cup extra-virgin olive oil (125 ml)
- 1 1/2 cups fresh rhubarb, chopped (225 g)
- 1/2 cup pecans, toasted and coarsely chopped (50 g)
Instructions
- Preheat the oven to 375°F / 190°C. Grease or line a 12-hole muffin tin.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and vanilla.
- In a smaller bowl, beat together the eggs. Then add the brown sugar, yogurt and oil; mix until combined.
- Gently stir the egg mixture into the flour mixture, until just combined. Do not over-mix!
- Gently fold in the rhubarb and nuts.
- Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full. Bake for about 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tray for a minute or two before transferring to a wire rack to cool completely. After completely cooled, store them in an air-tight container at room temperature--they are still good the next day!