Naughty but oh-so-nice, these breakfast muffins have some very good ingredients that make them a little more virtuous.


  • Rhubarb

  • 100g forced rhubarb blanched in stock syrup

  • 100 ml water

  • 75g caster sugar

  • Juice of 1 lemon

  • Muffins

  • 75g unsalted butter

  • ½ tsp bicarbonate soda

  • 200g plain flour

  • 2 tsp baking powder

  • 75g caster sugar

  • Pinch salt

  • 200ml buttermilk

  • 1 large egg

  • 100g blueberries

  • 100g forced rhubarb blanched in stock syrup

  • Clotted cream


  • 1.

    Put the water and the sugar in a thick-bottomed pan and bring to the boil. Place the rhubarb cut into 4cm strips and blanch until soft. Remove and set aside.

  • 2.

    Melt the butter and allow to cool a little. Combine all the dry ingredients in a large bowl and mix well then, in a measuring jug, beat together the buttermilk, egg and melted butter. Pour the wet ingredients onto the dry and carefully combine taking care not to over work the mixture. Next fold in the blue berries.

  • 3.

    Spoon into well-greased muffin tins and with a teaspoon make a well in the centre and spoon in the rhubarb. Place into an oven at 200 degrees and bake for 20 minutes. Place onto a plate and serve with clotted cream.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 259kj
  • Fat Total 7g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 46g
  • Sugar 29g
  • Sodium 152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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