Rhubarb muffins

Great as a snack or breakfast on the run, these tasty Rhubarb Muffins are perfect for little hands to hold and enjoy.

Recipe «Rhubarb muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 2 cups self-raising flour, 3/4 cup brown sugar, packed, 1 1/2 cups buttermilk, 125g butter, melted, 1 egg , 1 teaspoon vanilla extract, 2 cups rhubarb, chopped, Vanilla yoghurt, to serve, optional .

Ingredients:

• 2 cups self-raising flour 
• 3/4 cup brown sugar, packed 
• 1 1/2 cups buttermilk 
• 125g butter, melted 
• 1 egg 
• 1 teaspoon vanilla extract 
• 2 cups rhubarb, chopped 
• Vanilla yoghurt, to serve, optional 

Instructions

1. Preheat oven to moderate, 180C. Line two 12-hole muffin pans with paper patty cases.
2. Sift flour into a large bowl. Stir in sugar.
3. Whisk together buttermilk, butter, egg and vanilla in a large jug.
4. 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.
5. 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.
6. 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.