Thyme, raspberry + rhubarb muffins

Ingredient list:

3 C chopped rhubarb

1 1/2 C flour + additional for dusting

1 C honey flavored yogurt

3/4 C sugar

3 large eggs

1 tsp vanilla

1/2 C canola oil

2 tsp baking powder

1/2 tsp sea salt

1 tbsp chopped thyme

1 pint raspberries


Prepare and line a muffin pan

Preheat oven to 350

Place rhubarb in a bowl and dust with flour, set aside

In a large bowl combine yogurt, sugar, eggs, vanilla and oil

Slowly stir in flour

Add baking powder and stir until combined

Add salt

Fold in raspberries, rhubarb and thyme

Divide evenly into muffin pan

Bake for approximately 25 minutes

Let cool for 1 hour up to a day