• Cooking Time: 18-20 minutes
• Servings: 12
• Preparation Time: 10 minutes
• 2 cups all purpose flour
• 3/4 cup granulated sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoons salt
• 1 tablespoon grated orange peel
• 1/2 teaspoon cardamom
• 1 1/2 cups rhubarb, sliced into 1" pieces (about 3 stalks)
• 1 egg, slightly beaten
• 1 (6 oz) container Chobani Blood Orange Yogurt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla

1. Preheat oven to 400 degrees F. and line a 12 cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and orange peel. Stir in the rhubarb and set aside.
3. In another bowl, or large measuring cup, blend the egg, yogurt, melted butter, and vanilla. Add the liquid mixture to the dry mixture and mix until just blended.
4. Spoon the batter into the muffin cups and sprinkle the remaining sugar evenly over the tops. Bake in preheated oven for 18-20 minutes or until the tops are golden and firm to the touch.

I love Greek yogurt. I love muffins. Why not combine the two? Why not add rhubarb? I'm in love with this muffin!