Rhubarb Cornmeal Lime Muffins
½ cup maple syrup
¾ cup Greek plain yogurt
⅓ cup coconut oil, melted
1 large egg
3 tsp freshly grated lime zest, divided
2 Tbs lime juice
1 teaspoon vanilla extract
1 cup whole-wheat flour
½ cup barley flour
½ cup cornmeal, preferably medium or fine stone-ground
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
1½ cups rhubarb coarsely chopped
2 Tbsp sugar (optional)
Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
Whisk maple syrup, yogurt, oil, egg, 2 teaspoons lime zest, lime juice and vanilla in a medium bowl.
Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in rhubarb. Divide the batter among the muffin cups. Sprinkle sugar evenly over the tops of the muffins (optional).
Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving. Enjoy!