Tangy Sweet Rhubarb Muffins

These muffins are richly moist because of the added cottage cheese which also pumps up your protein intake. And every bite has a pop of fresh, spring rhubarb!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Take 2 tbsps of the flour mix and add to the chopped rhubarb to coat. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the rhubarb. If using streusel spoon most of the batter into paper lined muffin tins. Then a spoonful of streusel, a tablespoon more of batter and a sprinkling of streusel on top. I find this method better than dumping all the streusel on top and having half of it fall off when eating the muffin. If not using streusel, just go ahead and fill muffins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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