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Rhubarb and Sour Cream Muffins

Looking for fresh ideas for teatimes? Give this muffin recipe a whirl.


  • 360g dark brown sugar

  • 60g butter, softened

  • Zest of ½ an orange

  • 1 tsp. Vanilla essence

  • 2 eggs

  • 500g rhubarb, washed and cut 1 cm pieces

  • 1 green apple, peeled and grated

  • 300g self raising flour

  • 1 tsp. baking powder

  • 2 tsp. cinnamon

  • 1 carton of sour cream


  • 1.

    Pre heat the oven at 180?C. Butter and dust, with flour, a 12 holed muffin tin.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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