Rhubarb muffins
- Ready In: 40 minutes
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 12
Try this quick low-fat muffin recipe. No need to cook the rhubarb first - you just chop it up and add it to the muffin batter before baking. The heat during baking cooks it!
Ingredients
- oil spray
- 2½ cups self-raising flour
- 1 teaspoon mixed spice
- 1 cup brown sugar
- 1 cup buttermilk
- 125 g light margarine, melted
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb (use frozen if fresh is unavailable)
Nutrition per serve
One muffin contains 950 kJ (225 Calories), 7 g fat (includes 1 g saturated fat), 35 g carbohydrate (includes 15 g sugars), 2 g fibre and 270 mg sodium. Read our nutrition rating system.
Directions
1. Preheat the oven to moderate 180ºC (350ºF). Spray a 12-hole muffin pan lightly with oil, or line with paper patty cases.
2. Sift the flour and spice together into a large bowl. Stir in the sugar.
3. In a jug, whisk together the buttermilk, melted margarine, egg and vanilla. Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture all at once and stir until just combined - about 16 strokes is all you need.
4. Fold in the rhubarb. Spoon the mixture in even quantities into the muffin pan, until each mould is two-thirds full.
5. Bake for 25-30 minutes then transfer to a wire rack to cool. Serve warm.
