About this recipe:This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb when in season. It makes a moist and tangy muffin.
120g vanilla yoghurt
30g butter, melted
2 tablespoons vegetable oil
165g plain flour
165g dark brown soft sugar
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
120g diced rhubarb
4 tablespoons dark brown soft sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons crushed flaked almonds
2 teaspoons melted butter
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin, or line with paper cases.
In a medium bowl, stir together the yoghurt, 30g of melted butter, oil and egg. In a large bowl, stir together the flour, 165g of brown sugar, bicarbonate of soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
In a small bowl, stir together remaining brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the tin for about 15 minutes before removing.