Light & Fluffy Rhubarb Muffins

clock 15 minutes + 20 minutes bowl Serves 12

Ingredients

  • 100g butter, melted
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 cup milk
  • 2 cups flour, sifted
  • 2 tsp baking powder, sifted
  • 1 1/2 cups rhubarb, chopped into 1cm pieces
  • Icing sugar, to dust
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How to Whip Perfect Cream

Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Grease a 12-hole regular muffin tin.

  • 3. Beat the butter and brown sugar together until it pales. Add the eggs and continue to beat for 1 minute.

  • 4. Dissolve the baking soda in the milk and add to mixture.

  • 5. Fold in the flour and baking powder. Add the rhubarb pieces, reserving enough for the tops. Mix until just combined.

  • 6. Spoon into muffin tins. Add the reserved rhubarb pieces to the top of each muffin.

  • 7. Bake for 15-20 minutes until a skewer comes out clean.

  • 8. Rest for 5 minutes before removing the muffins from the tin.

  • 9. Dust with icing sugar and serve with soft butter.

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