My regular version recipe is also on here but I decided it was time to start taking a closer look at how I can reduce some of the calories, fat, sodium, and cholesterol in my "keeper" file. When I plugged in all the info for the regular version the overall cholesterol for 1 jumbo sized muffin was 60mg!! This version only has 2mg! And it saves about 14 calories without changing the taste! Now I don't feel quite as guilty about making or eating these!
Preheat oven to 350 degrees F. Grease or paper line a muffin tin.
In a medium bowl, combine yogurt, 2 T. melted butter, oil and egg. In a separate bowl, combine flour, ground flaxseed, 3/4 c. brown sugar, baking soda and salt. Pour wet ingredients into dry, and mix only until just blended. Fold in rhubarb. Spoon into prepared muffin cups until two-thirds full.
In a small bowl, combine ingredients for topping. Spoon over tops of muffin mix, press down lightly.
Bake @ 350 degrees F for 25 minutes or until muffin tops spring back when lightly pressed. Cool in pan for about 15 minutes before removing to cooling rack. These muffins freeze well when individually wrapped in plastic wrap then placed in a freezer bag.