Rhubarb Muffins

2 cups plain flour

1 tablespoon baking powder

1/2 tsp cinnamon

1 large egg

1/2 cup brown sugar

3 tablespoon marmalade

3/4 cup milk

2 tablespoons butter, melted

2tspn vanilla

1 1/2 cup fresh diced rhubarb stems

Butter and flour a 9 hole muffin tray or 18 hole small muffin tray.

Combine all the dry ingredients except the brown sugar. Whisk together brown sugar, egg and jam, then whisk in butter, milk and vanilla. Stir in rhubarb.

Pour mixture over dry ingredients and mix to moisten. Do not over mix.

spoon mixture into muffin cups about 2/3 full.

Bake at 200 degrees C, until lightly browned. Insert a satay stick to see if cooked, it should come out clean.

20-25 minutes

makes about 18 muffins using a small tin or 9 using a larger tin.

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