Rhubarb and lemon muffins

Rhubarb and lemon is a zesty combination, but you can substitute with other fruit, such as chopped apples or blueberries or a mix of fruit. The key to a light muffin is not over-mixing. Lumps and visible flour are okay.

Ingredients

200 gm of fresh rhubarb chopped into 1 cm pieces

3/4 of a cup of sugar

2 cups of plain flour

2 teaspoons of baking powder

1/2 a teaspoon of cinnamon

Two eggs

Half a cup of olive oil

1 cup of Greek yoghurt

1 teaspoon of vanilla

Zest of 1 lemon (about 1 tsp)

18 muffin papers or oil/butter for greasing muffin tins

What to do

Preheat the oven to 175°C (fan forced). Using two muffin tins, line and grease eighteen muffin cups.

Combine chopped rhubarb and sugar in a medium sized bowl and set aside.

Sift flour, baking powder, baking soda and cinnamon into a large bowl. 

In a large jug, whisk the eggs, olive oil, yoghurt, vanilla and zest until combined.

With a wooden spoon, stir the yoghurt mixture into the dry ingredients until barely combined. Do not over mix. Clumps and visible flour are ok.

Add the chopped rhubarb and sugar mixture and continue to fold with the wooden spoon until just combined. Again do not over stir the mixture or the muffins will be heavy not light in texture.

Place the mixture into the prepared muffin cups.

Bake for 20 to 25 minutes, or until muffins are golden brown and a skewer comes out clean when inserted in the centre.

This mixture makes eighteen standard muffins and is freezer friendly.

Allow muffins to cool completely. Place muffins in a single layer in a zip-lock bag and expel any air. Place zip-lock bag inside a labelled container and freeze for up to three months. Defrost at room temperature. Recycle zip-lock bags - wash and dry upside down in your dish rack to reuse.

Seasonal Kitchen