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Rhubarb Cinnamon and Yoghurt Muffins
Serves: 9
Preparation Time: 20mins
Cooking Time: 25mins
Ingredients
    1 1/3 Cups Self-Raising Flour
    1 Tsp Ground Cinnamon
    2/3 Cup Caster Sugar
    60g Butter (melted & cooled)
    1 Egg
    1/2 Cup Barambah Natural Yoghurt
    1/2 Cup Barambah Full Cream Milk
    3 Rhubarb Stalks (cut into thin slices)
    Icing Sugar (to serve)
Method
Preheat oven to 180 C
Line muffin tin with cases or use silicone pan
Mix the flour, cinnamon and caster sugar together in a bowl. In a separate bowl, whisk together the melted butter, egg, yoghurt and milk. Add the dry mix to the wet and whisk to a smooth batter. Fold in the slices of rhubarb.
Spoon the mix into the prepared muffin tins/or silicone tray and bake in the oven for 20-25 mins or until golden brown and risen. Allow to cool then dust with icing sugar to serve.
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Organic Cinnamon Spices Planet Organic - 45g

$6.40 $0.00 $14.22/100g
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Gel Pack for Custom Box - Each

$0.80 $0.00
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Organic Natural Yoghurt Barambah Organics - 500g

$5.95 $0.00 $1.19/100g
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Organic Full Cream Milk Barambah Organics - 2 Lt

$5.80 $0.00 $0.29/100ml
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