Rhubarb & Lemon Muffins
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Rhubarb & Lemon Muffins
Recipe by Kitchen Garden Foundation
Serves - 6
Ingredients
200 g fresh rhubarb, chopped into 1 cm pieces
3/4 cup (150 g) sugar
2 cups (275 g) white flour
2 tsp baking powder
½ tsp baking soda
½ tsp Coles ground cinnamon
2 eggs
½ cup (100 ml) Squeaky Gate extra virgin olive oil
1 cup Jalna Greek yoghurt
1 tsp vanilla
zest of one lemon (about 1 tsp)
oil or butter for greasing muffin tins
Method
Preheat the oven to 175°C (fan-forced).
Prepare all the ingredients based on the instructions in the ingredients list.
Grease the muffin tins.
Combine sugar and chopped rhubarb in a medium-sized bowl and set aside.
Sift flour, baking powder, baking soda and cinnamon into a large bowl.
In a large (1-litre) measuring jug, whisk the eggs, olive oil, yoghurt, vanilla and lemon zest until combined.
With a wooden spoon, stir the yogurt mixture into the dry ingredients, until just (barely) combined. Do not overmix – lumps and visible flour are okay.
Add the chopped rhubarb and sugar mixture and continue to fold the mixture with the wooden spoon until just combined. Again, do not over stir the mixture or the muffins will be rubbery and heavy, not light in texture.
Place the mixture into the greased muffin cups.
Standard muffin tins: Bake for 20 to 25 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.
Mini muffin tins: Bake for 10 to 12 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.
