Because we have lots of rhubarb and also because I am trying out muffin recipes for the Blue Rabbit Cafe – that is planned to open just for cake and coffee this weekend although the thought of this has just made my anxiety dreams all the more extreme – we are eating lots of rhubarb muffins.
I heartily recommend these to you – the original recipe called for 1.5 cups of rhubarb. I use just over 2 cups and quite frankly I might try 3 cups today – you can’t have too much rhubarb in your muffins. These aren’t overly sweet so they are perfect for breakfast (especially if you are camping)
Rhubarb Muffins: 1 cup plain flour, 1cup of wholemeal flour, 3/4 cup sugar, 8 tbs of melted butter, 2 cups of finely chopped rhubarb, 2 eggs, good pinch of salt, 1tsp cinnamon, 2.5tsp baking powder, 1/2 tsp bicarbonate of soda, 1 cup of yoghurt.
Put the flour, salt, cinnamon and raising agents in a bowl. Add in the rhubarb. Whisk the eggs into the yoghurt and add the butter. Stir until just incorporated, but still lumpy. Put into muffin cases in a tin and bake for 20-25 minutes at 200C.