Rhubarb Muffins

What Goes With It

• Hot tea
• Butter
• Natural yoghurt
• Strong coffee

Making Rhubarb Muffins, Step by Step

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1. Toss the diced rhubarb with the 1 tbsp sugar and leave for 10 minutes, then drain.

   Mark done Start 10 min timer

2. Heat the oven to 190°C / 375°F and line a 12-hole tin. Combine the flour, baking powder, salt and 130 g sugar.

   Mark done

3. Whisk the eggs, milk, butter and vanilla, pour into the dry mixture and fold with a few strokes. Fold in the rhubarb.

   Mark done

4. Fill the cases to the top, sprinkle with coarse sugar and bake for 22 minutes until the tops spring back.

   Mark done Start 22 min timer

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Worth Knowing Before You Cook

Dice the rhubarb small.

Drain it after sugaring.

If your oven runs hot, check at 18 minutes.

Do not overmix.

Leftovers

Best on the day. Keeps in a tin for 2 days.

Rhubarb Muffins Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.