Sunday, October 4, 2009
Make afternoon tea something to remember with these light, moreish muffins.
300g rhubarb , chopped
3 tbsp golden caster sugar
300g plain flour
1 tsp baking powder
100g golden caster sugar
1 tsp cinnamon
2 eggs , beaten
100g butter , melted and cooled
demerara sugar , to decorate
1. Mix rhubarb with golden caster sugar. Mix plain flour with baking powder. Beat eggs with milk and melted butter. Heat the oven to 200C/fan 180C/gas 6, line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.
2. Stir the wet ingredients into the dry ones along with the rhubarb (don't overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.
Nutrition per serving
229 kcalories, protein 4.5g, carbohydrate 35.7g, fat 8.6 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g
Recipe from olive magazine, March 2007.
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