Quick & Easy

Strawberry and rhubarb muffins

strawberry and rhubarb muffins
24 Item



1.Preheat oven to 180°C (160°C fan forced). Grease 24-hole mini muffin pan (1­tablespoon/20ml).
2.Melt margarine, cool slightly. Combine flour, sugar and cinnamon in large bowl. Add vanilla, margarine, milk and egg, mix to combine.
3.Slice strawberries thinly. Reserve 24 slices. Chop remaining slices finely, gently stir into batter with the rhubarb and apple sauce.
4.Spoon mixture into pan holes, top each with a strawberry slice. Bake muffins about 15 minutes.

You need about 2 large trimmed rhubarb stems for this recipe. Muffins can be served warm or at room temperature.


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