Rhubarb Muffins
Ready In: 35 mins
Yields: 18 Muffins
Ingredients
- 2 eggs
- 1⁄4 cup oil
- 3⁄4 cup sugar
- 2 cups milk
- 1⁄2 cup yoghurt or 1⁄2 cup sour cream
- 1 teaspoon vanilla
- 2 cups finely chopped fresh rhubarb
- 4 cups self-raising flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1 tablespoon sugar, mixed with
- 1 tablespoon cinnamon, for sprinkling on top
Directions
- Preheat the oven and grease the muffin pans.
- Thoroughly blend all the wet ingredients together, adding the rhubarb last.
- Fold in the previously combined dry ingredients to the wet mixture.
- The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
- Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
- Bake for 200 degree C for 25 minutes.
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