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Method
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 100g butter
- 1 cup milk
- 1 egg
- 1 1/2 cups finely chopped rhubarb
- 1 tablespoon raw sugar
- 1 tablespoon cinnamon
Sift flour, baking powder, salt and sugar into a bowl. Melt butter and mix with
milk and egg. Stir rhubarb through dry ingredients and make a well in the
centre. Pour in milk mixture and mix lightly to combine. Spoon into muffin
tins to 3/4 full and sprinkle with mixed raw sugar and cinnamon. Bake for
12-15 minutes until golden and springy to the touch.
A favourite recipes for a couple of years. I sometimes use 1 cup of flour and a cup of bran or whole meal, and a bit more milk. Always add a teaspoon of cinnamon to the mix. The whanau love them and they freeze well.
I have now made 2 successful gluten free apple variation batches as all the rhubarb got used up on the muffins!!
Used 1 cup normal gluten free flour and 3/4 cup organic buckwheat flour and 1/4 cup organic cornstarch along with 1/2 cup almond meal… and 2 cups of diced apple. Also added 1 teaspoon of organic vanilla essence and sprinkled coconut sugar and nutmeg on the top.
Cooked for 20 minutes on fanbake at 150’C
This mix even makes an amazing cake with fresh apple slices on bottom of cake tin and cook for a bit longer, then get only 6 muffins…
Oh my… SO EASY and delicious!! :-)
What temp are the rhubarb muffins to be baked at??
Deliciously light and tasty muffins….great way to use up our rhubarb supply!
Yum Yum, Pigs bum! SO delicious, they were like heaven
No oven temperature shown.
Have just made these and cooked at 190 degrees for 15 mins. Perfect. These were the 12 muffin pan size.