Better known for its appearances in crisps and compotes, rhubarb also deserves a place at the breakfast table. Cardamom, vanilla, and sugar tame the sour stalks in these delicate muffins, to give you a sweet start to your day.
What to buy: Plain whole-milk yogurt is fine in these muffins, but we prefer thicker Greek yogurt—such as the Fage brand—which can be found in most grocery stores.
Game plan: These muffins are best warm out of the oven but can be stored covered at room temperature for up to 2 days.
For the muffins:
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...