Rhubarb and berry muffins
( MAKES 12 )
Photo by Babiche Martens
These muffins can be frozen individually when they are fresh, so they’re great to pull out and take to work or on a picnic. Packed with rhubarb and berries, one may not be enough. Any berries will do, and if you have rhubarb in the garden, even better.
- Preheat an oven to 180C. Lightly grease a 12-hole muffin tin.
- Place the flour, brown sugar, rhubarb, berries and orange zest into a bowl.
- In another bowl combine the egg, butter and milk or yoghurt. Pour into the dry ingredients and combine gently. Do not over mix. Spoon evenly into muffin tins. Bake for 18-20 minutes until cooked in the centre. Remove and cool in the tin.
- Remove and enjoy while fresh with a little butter.
See Angela's picnic quiche recipe