| 1/2 c. vanilla yogurt | 2 Tbsp. butter, melted |
| 2 Tbsp. olive oil | 1 egg |
| 1 1/3 c. flour | 3/4 c. brown sugar |
| 1/2 tsp. baking soda | 1/4 tsp salt |
| 1 c. rhubarb, minced | 1/4 c. brown sugar |
| 1/2 tsp. ground cinnamon | 1/4 tsp. ground nutmeg |
| 1/4 c. crushed sliced almonds | 2 Tbsp. butter, melted |
Preheat oven to 350 degrees F. Grease muffin tin and set aside. In medium bowl, combing yogurt, 2 Tbsp melted butter, oil, and egg. Beat until well combined. In another bowl, combine 3/4 c. brown sugar, four, baking soda, and salt. Combine with wet ingredients until just moist. Fold in rhubarb. Spoon into muffin tins, filling cups until at least 2/3 of the way full. In a small bowl, combine 1/4 c. of brown sugar, cinnamon, nutmeg, almonds, and 2 Tbsp. melted butter. Spoon over the tops of the muffins. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
From Muffinrecipes.net
