Seasonal Rhubarb Muffins

What to do with home grown rhubarb? Minnie loves baking so we decided to try making some seasonal rhubarb muffins!


To make them we used:
300g (2 cups) self-raising flour
1 tsp baking powder
2 tsp of ground cinnamon
150g soft brown sugar
50g mascarpone
125ml milk
2 eggs (beaten)
115g butter (melted)
175g rhubarb (chopped)



We started by preheating the oven to 200˚C
In a large bowl we sieved the flour, baking powder & cinnamon.
In another large bowl we beat the mascarpone until soft, & then slowly mixed in the milk until creamy.
We then beat the egg into the milk mixture, & then stirred in the sugar, butter & chopped rhubarb.


We then poured the wet mixture into the dry ingredients & mixed together.


Once completely mixed we spooned the mixture into muffin case & popped them in the oven.
The muffins took around 20mins to cook, & were beautifully golden.
We left them to cool for a few minutes in the muffin tin to help the muffins retain their shape.


If you like your rhubarb tangy, then enjoy the muffins as they are. To take away a little of the sharpness, sprinkle a little icing sugar over the muffins, & enjoy!

We had these muffins as a dessert with a little custard & they were very tasty!


A great way to discover & cook seasonal food.

1 comment:

  1. I made these last year. Glad you reminded me of them now that the rhubarb is growing like crazy again x

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