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Rhubarb, Lemon and Berry muffins We love cooking with fresh seasonal fruit and veg, and it’s usually a budget-friendly way to cook as well! With the weather cooling, rhubarb is coming into season, and when it’s baked or stewed, you can create a deliciously tangy-sweet flavour that makes a comforting treat. We’ve incorporated rhubarb in this muffin recipe which is perfect for morning or afternoon snacks or warm in the microwave and serve with a dollop of ice-cream or custard for a yummy dessert! RecipeServes: creates 12 muffinsIngredients:2 and 1/2 cups self-raising flour1/2 cup castor sugar1 and 1/4 cup milk1 egg, lightly whisked90 g unsalted butterMelted 1 tbsp lemon zest1/4 cup lemon juice1 cup chopped rhubarb (chopped into 1 cm cubes)1/2 cup red berries, slicedMethod:Preheat oven to 180 degrees C (160 degrees C for fan forced ovens).Line a 12- hole muffin tray with muffin/cupcake liners.Place the flour, sugar and lemon zest in a large bowl.Stir to combine.Make a well in the centre.In a separate bowl, combine the egg, milk, butter and lemon juice.Pour the wet mixture into the well.Stir until just combined (do not over-mix).Fold in chopped rhubarb leaving aside a little for the tops (about 1/4 cup).Spoon mixture into muffin liners till 3/4th full.Place leftover rhubarb pieces and seasonal chopped berries on the tops.Bake for 20 minutes or until a skewer inserted into the middle of a muffin comes out clean.Turn onto a wire rack to cool.Enjoy!