Rhubarb Struesel Muffins

Ingredients


Streusel
1/2 cup non-gluten flour (spelt, soy, brown rice, etc.)
4 tablespoons Splenda
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons salted butter, melted

Muffins
1 large egg
1/3 cup Splenda
5 tablespoons salted butter, melted and cooled to lukewarm
3/4 cup  plain yogurt (regular or lowfat or nonfat)  I use nonfat.
1 1/2 cup gluten free flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces

Directions
Preheat oven to 375°F.  Oil 12 muffin cup tin with cooking spray.
Make streusel:
In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
Make muffins: 
Whisk egg in the bottom of a large bowl. Stir in sugar, butter, and yogurt. Then add flour, baking powder and baking soda. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.
Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so they stick.

Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

Put muffins on cooling rack to cool them completely.