Rhubarb, Cinnamon and Yoghurt Muffins
A community recipe by Suzanne9Not tested or verified by Nigella.com
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Pre heat oven 180C Line muffin cases with paper cases Mix flour,cinnamon,& caster sugar together in a bowl. Separate bowl. whisk together the melted butter, egg, yoghurt and milk. Add to dry mix and whisk to a smooth batter. Fold in the slices of rhubarb Spoon the mix into prepared muffin tins and bake in pre-heated oven for 20-25 minutes or until golden brown and risen.
Pre heat oven 180C Line muffin cases with paper cases Mix flour,cinnamon,& superfine sugar together in a bowl. Separate bowl. whisk together the melted butter, egg, yoghurt and milk. Add to dry mix and whisk to a smooth batter. Fold in the slices of rhubarb Spoon the mix into prepared muffin tins and bake in pre-heated oven for 20-25 minutes or until golden brown and risen.
Introduction
Nigella this is for you I know you love rhubarb
Nigella this is for you I know you love rhubarb
Ingredients
Serves: 8 muffins (1/2 cup size)
Metric
Cups
- 200 grams self-raising flour
- 1 teaspoon ground cinnamon
- 150 grams caster sugar
- 60 grams butter (melted and cooled)
- 1 egg
- 125 grams natural yogurt
- 125 millilitres milk
- 3 sticks rhubarb (cut into thin slices)
- icing sugar (to serve)
- 7 ounces self-rising flour
- 1 teaspoon ground cinnamon
- 5 ounces superfine sugar
- 2 ounces butter (melted and cooled)
- 1 egg
- 4 ounces natural yogurt
- 4⅖ fluid ounces milk
- 3 sticks rhubarb (cut into thin slices)
- confectioners' sugar (to serve)
Method
Rhubarb, Cinnamon and Yoghurt Muffins is a community recipe submitted by Suzanne9 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Allow to cool, dust with icing sugar to serve.
Allow to cool, dust with icing sugar to serve.
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