Rhubarb Berry Yogurt Muffins

Preheat oven to 400ºF. Line a 12-cup muffin tin with liners and set aside.

Chop rhubarb stalks, place in food processor, and pulse until shredded. Alternatively, use a hand grater to shred rhubarb. Set shredded rhubarb aside.

In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Stir just until ingredients are combined.

Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined. Don’t overmix. Fold shredded rhubarb and berries in batter just until combined.

Spoon batter into prepared muffin pan about 3/4 full. Sprinkle top with additional brown sugar and cinnamon.

Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.

Place on wire rack to cool.