Rhubarb muffins
These muffins are a lovely combination of soft, sweet muffin with bursts of tart rhubarb.
Servings: 6 muffins
Calories: 196kcal
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Ingredients
For muffins
- 1 egg
- 2 tablespoon unsalted butter melted and cooled
- ¼ cup plain yogurt or more as needed
- ½ teaspoon vanilla extract
- 1 cup all purpose flour plain flour
- ¼ cup sugar
- 2 tablespoon brown sugar
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¾ cup rhubarb small dice around ¼in, ½cm
For the topping
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Instructions
- Line 6 muffin molds in a tin, or grease with butter. Preheat oven to 375°F/190C.
- Lightly beat the egg. Add the melted butter, yogurt and vanilla, whisk to combine.
- Separately, mix the flour, sugars, baking powder and cinnamon.
- Add the sliced rhubarb to the flour mixture along with the wet ingredients. Mix so that everything is combined and well-distributed but try not to overmix. If it is very stiff as you mix, add a little more yogurt but it should be on the firmer side.
- Divide the mixture between the muffin moulds and smooth off the tops a little.
- Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.
- Bake for approximately 18-22 minutes until golden on top and a skewer put in the middle comes out clean.
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Nutrition
Calories: 196kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 20mg | Potassium: 242mg | Fiber: 1g | Sugar: 15g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg