Rhubarb Muffins Recipe

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/4 cup oil; 3/4 cup sugar; 2 cups milk; 1/2 cup yoghurt or 1/2 cup sour cream; 1 teaspoon vanilla; 2 cups finely chopped fresh rhubarb; 4 cups self-raising flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1 tablespoon sugar, mixed with; 1 tablespoon cinnamon, for sprinkling on top

Servings: persons

2 eggs
1/4 cup oil
3/4 cup sugar
2 cups milk
1/2 cup yoghurt or 1/2 cup sour cream
1 teaspoon vanilla
2 cups finely chopped fresh rhubarb
4 cups self-raising flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon sugar, mixed with
1 tablespoon cinnamon, for sprinkling on top

1
Preheat the oven and grease the muffin pans.
2
Thoroughly blend all the wet ingredients together, adding the rhubarb last.
3
Fold in the previously combined dry ingredients to the wet mixture.
4
The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
5
Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
6
Bake for 200 degree C for 25 minutes.

948

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1/4 cup oil, 3/4 cup sugar, 2 cups milk, and more.

Yes, Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Muffins

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