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Rhubarb and raspberry muffins

Name: Rhubarb and raspberry muffins
Yield: 15
Ingredients: ¼ cup Sugar; ½ cup Plain flour; 1 tsp Ground cinnamon; 50 g Butter, melted; 2 Eggs; ¼ cup Sugar; 1 ¼ cups Buttermilk; 1 cup Frozen raspberries (Main); 2 cups Rhubarb, finely diced (Main); 2 ¾ cups Self raising flour (Main); 2 ¾ cups Self raising flour (Main); ½ tsp Baking soda; ½ tsp Ground cinnamon; ½ tsp Nutmeg

makes 15

Jan Bilton

Food writer and cookbook author.

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These can be frozen. However, they need to be reheated in a conventional oven so the topping doesn’t go soggy.

¼ cup	Sugar
½ cup	Plain flour
1 tsp	Ground cinnamon
50 g	Butter, melted

2	Eggs
¼ cup	Sugar
1 ¼ cups	Buttermilk
1 cup	Frozen raspberries (Main)
2 cups	Rhubarb, finely diced (Main)
2 ¾ cups	Self raising flour (Main)
2 ¾ cups	Self raising flour (Main)
½ tsp	Baking soda
½ tsp	Ground cinnamon
½ tsp	Nutmeg

Preheat the oven to 200°C. Lightly brush a 12-hole muffin pan with melted butter.
Combine the topping ingredients in a small bowl.
Beat the eggs and sugar until well combined then add the buttermilk, raspberries and rhubarb. Fold in the sifted dry ingredients.
Spoon into the muffin holes and sprinkle with the topping. Bake for 20-25 minutes, until a skewer inserted in the centre comes out clean.
Cool in the pan for 5 minutes then cool on a wire rack.

See more of Jan's rhubarb recipes