Rhubarb and Orange Muffins

    50 minutes

    If you don't like your breakfast super sweet, try these muffins which have a delicate flavour from orange zest and rhubarb.

    31 people made this

    Serves: 12 

    • 1 egg, beaten
    • 4 tablespoons vegetable oil
    • 175ml orange juice
    • 1 dessertspoon orange zest
    • 2 cups (250g) plain flour
    • 2/3 cup (150g) caster sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 150g finely chopped rhubarb

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C. Grease muffin tin or line with paper patty cups.
    2. In a medium bowl stir together egg, oil, orange juice and zest. In a separate bowl, combine flour, sugar, baking powder, bicarb soda and salt. Stir egg mixture into flour mixture, just until moistened. Fold in chopped rhubarb.
    3. Bake in preheated oven for 20 to 30 minutes, until a skewer inserted into a muffin comes out clean.

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    Reviews in English (27)


    They're nice!!! True, they aren't terribly sweet but sometimes that's o.k. too. Be creative; add brown sugar to the tops before baking and/or reduce the amount of rhubarb or add some chopped apple or strawberries or banana to the rhubarb! I will make these again. Oh, they also rose beautifully and the aroma in the house is heavenly.  -  29 Sep 2008


    Used different ingredients. Very good basic recipe. I added chopped walnuts, increased the orange rind to a tablespoon and like other reviewers sprinkled them with brown sugar. If eating the same day as making I would use melted butter in place of the oil (better flavour).  -  29 Sep 2008


    they weren't sweet at all and the orange was too overpowering. I will try to make rhubarb muffins out of a rhubarb bread recipe.  -  29 Sep 2008