Rhubarb Muffins

So after a week of indecision, I was finally coaxed into going back to Red Wing this weekend. In addition to a fun party, the weekend also yielded some rhubarb from my Mom's garden. Unsure about what to do with rhubarb for one, I turned to the internet. Solution: rhubarb muffins.

But this solution had a problem. I only had about 4 muffin/cupcake liners left. Being the resourceful person that I am, I fashioned parchment paper into the cups, using the muffin dough to weigh them down. This worked perfectly, and looked pretty cute, if you ask me.

Ingredients:
1/2 cup brown sugar
1/4 cup butter, softened
1 cup yogurt, plain or flavored
2 eggs
1 1/2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 cups rhubarb, chopped

A few weeks ago, I accidentally bought "banilla" flavored yogurt, instead of my usual unflavored, plain yogurt. This gross accident was resolved tonight, when I used this yogurt to cook these muffins.

Combine yogurt, butter and brown sugar. Mix well with electric mixer (about 3 minutes). Add remaining dry ingredients and mix with a spoons. Stir in the rhubarb. Add this mix to the muffin tins, and bake at 375 degrees for 25 to 30 minutes.