Rhubarb Muffins
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Nothing matches muffins with coffee or a cup of tea. Making muffins with Rhubarb is a great way for me to get my family to eat it. This particular recipe is from a book called "Muffin Magic" by Diana Linfoot.
- Ready In:
- 35mins
- Yields:
- Units:
5
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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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Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!Reply
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Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!Reply
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