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Rhubarb Muffins

At a Glance

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 18 Muffins

Dietary

Vegetarian

Allergens

Eggs
Milk
Wheat

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.

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Equipment

Oven, muffin pans, mixing bowls

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

Instructions

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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