Rhubarb Muffins

imageWhat is there to say about Rhubarb? It’s by definition a vegetable, it has poisonous leaves and it’s roots are used in Chinese medicine as a laxative.  (Less about bowel issues please, this is a food blog not an advice column on digestive maladies).  Rhubarb is lovely.  That is all.  Here is a recipe for some lovely muffins that you can have for your breakfast or whenever you fancy something rhubarby.

4-5 stalks rhubarb, leaves removed, chopped into chunks

75g butter

350g flour

325g caster sugar

250g natural yoghurt

100mls milk

1 egg

1 teaspoon vanilla extract

1 heaped teaspoon bread soda (bicarbonate of soda)



  1. Preheat the oven to 180 degrees Celsius.  Line a 12 hole muffin tray with muffin cases (or  2 smaller holed, bun trays). Melt the butter in a small bowl in the microwave on a medium heat, or melt it in a pan on the hob.
  2. In a small pan, gently stew the rhubarb along with 25g of the caster sugar and a splash of water on a medium heat for about 10 minutes.
  3. In a large bowl, add the flour, sugar, bread soda and mix well.
  4. In another bowl add the egg, yoghurt, milk and vanilla extract and mix with an electric hand mixer until well combined and frothy.  Add the wet mixture to the dry and mix until fully combined.
  5. Stir through the cooled, melted butter, followed by the rhubarb.
  6. Spoon the mixture into the cases and bake for approximately 20 minutes or until a skewer inserted comes out clean. (Note: the mixture is very wet, this is normal 😉).
  7. Allow to cool for a couple of minutes in the tins before removing to a wire tray to cool completely.  Enjoy xxx




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