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Rhubarb and Raspberry Picnic Muffins

Plums, apricots, or any other tangy fruit also work really well in these easy muffins.

Prep Time

20 mins

Cook Time

Serves

makes 12 muffins

Baking

Picnic

Vegetarian

Kids

Dessert

Ingredients

2 stalks rhubarb, halved lengthways and then cut into small chunks (about 2 cups chopped rhubarb)

1 cup soft brown sugar, plus 1 tbsp to sweeten rhubarb

140g/5oz butter, at room temperature

2 eggs

1 tsp vanilla extract

3/4 cup plain yoghurt

2 cups wholemeal flour, /wholewheat flour

2 tsp baking powder

1/2 tsp baking soda

1 cup raspberries, fresh or frozen

CRUMBLE TOPPING

1/4 cup slivered almonds

2 tbsp wholemeal flour, /wholewheat flour

2 tbsp rolled oats

2 tbsp soft brown sugar

1/2 tsp cinnamon

30g/1oz butter, melted

Method

Preheat oven to 170°C/340°F fanbake. Line 12 muffin pans with baking paper or paper cases.

To make the Crumble Topping, combine dry ingredients in a bowl, add melted butter and mix to combine. Set aside.

Combine the rhubarb and 1 tbsp of the soft brown sugar in a small bowl.

Beat together butter and remaining 1 cup sugar until creamy. Add eggs and vanilla and beat well. Mix in yoghurt, then add flour, baking powder and baking soda and gently fold to combine.

Divide mixture between prepared muffin pans. Top with rhubarb mixture, raspberries and then the crumble topping. Bake until the tops are golden and a skewer inserted into the middle comes out clean (20-25 minutes).

Allow to cool before turning out. Store in an airtight container for up to a week.