Rhubarb and Yoghurt Muffins

    1 hour 15 minutes

    These rhubarb muffins are delicious for morning or afternoon tea or great to eat as a breakfast on the go. Store them in an airtight container for up to 3 days or in the freezer for up to 2 months.

    2 people made this

    Makes: 12 muffins

    • 1/2 cup (125ml) fresh orange juice
    • 1 cup (220g) caster sugar, divided
    • 1 bunch rhubarb, thinly sliced, divided
    • 125g butter, softened
    • 2 eggs
    • 1 (200g) tub vanilla yoghurt
    • 1 1/2 cups (225g) self-raising flour
    • 1/2 teaspoon mixed spice

    Preparation:20min  ›  Cook:35min  ›  Extra time:20min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Line a 12-hole (1/3-cup capacity) non-stick muffin tray with paper cases.
    2. Place orange juice and ¼ cup sugar in a medium saucepan. Stir over low heat for 1 to 2 minutes or until sugar dissolves. Add half the rhubarb; cook, covered for 5 minutes or until rhubarb is just tender. Set rhubarb mixture aside to cool.
    3. Using an electric mixer, beat butter and remaining sugar in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition, until combined. Stir in yoghurt. Sift flour and spice on top and fold in until just combined.
    4. Spoon half the muffin mixture among prepared pans. Top with cooked rhubarb, then remaining muffin mixture. Decorate with remaining chopped rhubarb.
    5. Bake for 20-25 minutes in preheated oven or until a skewer inserted into the centre comes out clean. Let cool in pan for 5 minutes. Carefully transfer muffins to a wire rack to cool.

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