rhubarb muffins with raspberrry compote

From the ever wonderful Shauna, I bring you teeny tiny variations on her recipe for rhubarb muffins. I never have sour cream on hand but always have yogurt, so I've substituted yogurt for sour cream in the recipe. I also didn't have enough rhubarb the second time I made this to prepare a compote (which, btw, is so easy and impressive!), so I used some frozen mixed berries for that part. Just as delicious as the first time I made these muffins. I love the teff flour - gives a bit more body to the muffin (and helps me use the flour that I've had on hand for the better part of a year now).