Great as a snack or breakfast on the run, these tasty Rhubarb Muffins are perfect for little hands to hold and enjoy.
- Preheat oven to moderate, 180C. Line two 12-hole muffin pans with paper patty cases.
- Sift flour into a large bowl. Stir in sugar.
- Whisk together buttermilk, butter, egg and vanilla in a large jug.
- Make a well in the centre of the dry ingredients. Add the buttermilk mixture all at once. Stir until just blended, about 16 strokes. Do not overmix.
- Carefully fold 1 3/4 cups of the rhubarb into the batter. Spoon mixture into muffin pans until two-thirds full. Arrange remaining rhubarb on top of each.
- Bake for 20-25 minutes, until cooked when tested. Turn onto a wire rack to cool. Serve warm or cold with vanilla yoghurt. Store in an airtight container.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set