Rhubarb & strawberry muffins
Prep 15 mins | Cook 40 mins | Makes 12
1 bunch (250g stems) rhubarb, chopped into 1-2cm pieces
2 tbs cinnamon sugar
250g strawberries, hulled and cut into 2cm pieces
3 cups self-raising flour, sifted
½ tsp ground ginger
1 cup brown sugar
3 free-range eggs, lightly beaten
1 tsp vanilla extract
½ cup buttermilk or milk
½ cup vegetable or rice bran oil
Step 1 Preheat oven to 180°C fan-forced. Line a 12 x ½ cup capacity greased muffin pan with muffin wraps or use 10cm x 10cm squares of baking paper.
Step 2 Place rhubarb on a baking tray lined with baking paper. Sprinkle with 1 tbs cinnamon sugar. Roast rhubarb for 10 minutes until tender. Remove rhubarb from oven and stir through strawberries. Set aside.
Step 3 Combine flour, ginger and sugar into a large bowl. Add eggs, vanilla, milk and oil. Using a large metal spoon, mix until just combined. Fold through half the rhubarb and strawberry mixture.
Step 4 Spoon into prepared pan. Top with remaining rhubarb and strawberries. Sprinkle with remaining cinnamon sugar. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and stand for 5 minutes then turn onto a wire rack to cool and serve.
Good for you ... Rhubarb
A source of dietary fibre which helps keep the normal function of the intestine.
Provides vitamin C, which contributes to the normal functioning of the body’s immune system.
A source of potassium which may help balance the effects of sodium from salt.