Walnut-Pecan Rhubarb Muffins

DRY INGREDIENTS:

1c each:
~ corn flour - NOT corn meal
~ white wheat bread flour
~quick rolled oats - mortar and pestled

1t each:

~ baking soda, baking powder, salt

1T pumpkin pie spice

1-1/2c chopped walnuts and pecans

Preheat the oven to 350°
Whisk flour, leavening and spice together in a medium bowl, stir in the nuts.

LIQUID INGREDIENTS:

3 lg. eggs

1T Mexican vanilla

1-1/2c light brown sugar

1/2c Chobani plain Greek yogurt

1c light olive oil or melted coconut oil

2c chopped rhubarb

In a large glass bowl, combine the first 4 ingredients, whisking well until the sugar is dissolved, then add the rhubarb. Once this is smooth, add the dry ingredients about 1/3 at a time, stirring well, with a heavy wooden spoon.   When everything is combined, spoon into lined muffin tins and bake 22-24 minutes. Cool then remove from the tins. Makes 30 muffins. . .(. . .or 24 muffins and a little cake 😉)

This is an adaptation of one of my previous MUFFIN recipes from 2012. Either recipe would be great for breakfast, dessert or a bedtime snack. They're especially good with some Bigelow Raspberry Royale or Earl Grey tea. . .Lin