Rhubarb, cinnamon and yoghurt muffins recipe

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Rating:

5/ 5 stars 5 Votes
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  • Makes 8

The creamy yoghurt is a perfect contrast for the tart pieces of rhubarb in these muffins.

Ingredients

200 g (1 1/3 cups) self-raising flour
1 tsp ground cinnamon
150 g (2/3 cup) caster sugar
60 g (4 tbsp) butter, melted and cooled
1 egg
125 g (1/2 cup) natural yoghurt
125 ml (1/2 cup) milk
3 rhubarb stalks, cut into thin slices
Icing sugar to serve
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Preparation

Preheat oven to 180°C.

Line 8 x 125 ml (1/2 cup) muffin pans with paper cases.

Mix the flour, cinnamon and caster sugar together in a bowl. In a separate bowl, whisk together the melted butter, egg, yoghurt and milk. Add the dry mix to the wet mix and whisk to a smooth batter. Fold in the slices of rhubarb.

Spoon the mix into the prepared muffin tins and bake in the preheated oven for 20–25 minutes, or until golden brown and risen. Allow to cool, then dust with icing sugar to serve.
 

If you enjoyed this Rhubarb, cinnamon and yoghurt muffins recipe then browse more bread recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
20 Mar 2012 09:08 AEST
Dale
EP
Tried and true
I substituted the rhubarb for finely diced Granny Smith apples, added a little more cinnamon and popped a sprinkle of crumble (brown sugar, flour, butter and cinnamon on top and they were delicious! Very moist, good versatile recipe.
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