The creamy yoghurt is a perfect contrast for the tart pieces of rhubarb in this quick and easy muffin recipe. Get the kids to give you a hand!
- 200 g (1⅓ cups) self-raising flour
- 1 tsp ground cinnamon
- 150 g (⅔ cup) caster sugar
- 60 g (4 tbsp) butter, melted and cooled
- 1 egg
- 125 g (½ cup) natural yoghurt
- 125 ml (½ cup) milk
- 3 rhubarb stalks, cut into thin slices
- icing sugar, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Line 8 x 125 ml (½ 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 pans and bake for 20-25 minutes, or until golden brown and risen. Allow to cool, then dust with icing sugar to serve.