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Rhubarb, Cinnamon and Yoghurt Muffins

A community recipe by

Not tested or verified by Nigella.com

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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 yoghurt
  • 125 millilitres milk
  • 3 sticks rhubarb (cut into thin slices)
  • icing sugar (to serve)
  • 7 ounces self-raising flour
  • 1 teaspoon ground cinnamon
  • 5 ounces superfine sugar
  • 2 ounces butter (melted and cooled)
  • 1 egg
  • 4 ounces natural yoghurt
  • 4⅖ fluid ounce 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.

  • 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.
  • Additional Information

    Allow to cool, dust with icing sugar to serve.

    Allow to cool, dust with icing sugar to serve.

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