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Looking for fresh ideas for teatimes? Give this muffin recipe a whirl.
Pre heat the oven at 180?C. Butter and dust, with flour, a 12 holed muffin tin.
In a large bowl cream the butter, cinnamon and sugar with an electric hand beater and add the vanilla essence. Beat in eggs one at a time.
In another bowl, mix the rhubarb, apple, orange zest, sifted self raising flour and baking powder. Fold this into the butter and sugar mixture. Use a large wooden spoon to do this as it takes time to combine. Once combined, add the sour cream and mix really well until the mixture is even and silky.
Place mixture in the muffin tin and cook for 30 minutes or until a skewer come out clean when the muffin is pierced.
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