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Rhubarb and almond muffins

Makes: 12
Course: Breakfast
Cooking Time: 20 mins
Prep Time: 10 mins
  • 250g plain flour
  • 1tsp (level) baking powder
  • ½tsp bread soda
  • Pinch salt
  • 2 ripened bananas
  • 2 whole eggs
  • 80g Greek yoghurt
  • 60g melted butter
  • 1tsp vanilla extract
  • 120g caster sugar
  • 100g rhubarb, diced into 2cm chunks
  • 30g flaked almonds plus extra for topping
  1. Preheat the oven to 180 degrees. Add the flour, baking powder, bread soda and salt to a bowl. Stir to combine and set aside.
  2. In a separate large mixing bowl, add the bananas and mash together well, then whisk in the eggs. Once they are combined, add the yoghurt, melted butter, vanilla and sugar and whisk until well mixed.
  3. Add the dry ingredients to the large mixing bowl, mix gently with a spoon or spatula until just combined. Stir in the rhubarb and flaked almonds.
  4. Line a muffin tray with 12 muffin liners and spoon in the mix, dividing equally, they should be three-quarters filled. Sprinkle some more flaked almond on top of each muffin then bake in the oven for 15–18 minutes. To test if they are done, insert a skewer or toothpick into the middle of a muffin and if it comes out clean, they are ready.
  5. Remove from the oven, then carefully remove the muffins from the tray and place on a wire rack to finish cooling before serving.

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