Inspired by all the nice and fresh ingredients spring has brought us, we couldn’t ignore the one and only mystic RHUBARB. We were on a hunt for a good and tasty recipe to change our habits. We stumbled upon this amazing blog called FOODESS and we fell in love with Jennifer Pallian’s recipe. With a little twist we made it and loved it. My sister already baked it again for a friend’s party and they adored it too. Will you give it a go?
Raspberry-Rhubarb Muffins
Prep time: 20 mins
Cook time: 28 mins
Serves: 20 muffins
Ingredients
- 2 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- 1 pinch salt
- ½ cup melted butter
- 1¼ cup raspberry yoghurt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup raspberries
- 1 cup finely chopped rhubarb
Instructions
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).
- Spoon batter into prepared muffin tin. Bake for 20-28 minutes, until golden brown and tops spring back when lightly pressed.
