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A colourful take on the muffin, turn your Rhubarbs into these yummy treats during the Rhubarb harvest.
12 muffins Portions
Recipe for Rhubarb Muffins
175g of diced rhubarb
175g of caster sugar
2 tablespoons of sunflower oil
1 teaspoon of vanilla extract
125ml of buttermilk
200g of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
Start by preheating the oven to 200°C and lining a 12-cup muffin tray with paper muffin cases.
In a mixing bowl stir together the sugar and the diced rhubarb. When the two ingredients have been stirred together, add the oil, egg and the vanilla extract and buttermilk in with the sugar and rhubarb.
Stir all the ingredients before adding the flour, bicarbonate of soda and the baking powder before stirring thoroughly again.
Using a spoon or spatula, spoon the mixture into the muffin cases before placing into the preheated oven to bake for around 15 minutes or until they have turned golden.
Remove from the oven and leave to cool before serving.