Serves:  12 muffins

Fresh from the garden: eggs

• metric measuring spoons and cups
• pastry brush or kitchen paper
• muffin tins
• scales
• 1l measuring jug
• bowls – 1 medium
• Hand blender
• zester
• whisk
• spatula
• tablespoon
• wire rack

• 20g butter, to grease the muffin trays
• 300 g white self-raising flour
• 2 eggs
• 250ml yoghurt
• 130g raw sugar
• 70g vegetable oil
• ½ lemon
• 1 teaspoon vanilla extract
• 1 banana
• ½ cup sliced rhubarb

• Preheat the oven to 200^oC.

Grease the muffin tins

• Grease the holes of the muffin tin with the kitchen paper and butter.

Prepare the wet ingredients, in the 1l measuring jug

• Grate the rind off ½ the lemon and put the rind in the 1l measuring jug.
• Place the yoghurt, eggs, oil, vanilla and chopped banana into the measuring jug and blend until smooth with the hand blender.

Prepare the dry ingredients, in the large bowl

• Using the scales, weigh the flour and sugar into the large bowl.

Mix the wet and dry ingredients together

• Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times then add the rhubarb.
• ·         Stir lightly using the spatula, but do not over-mix or the muffin mixture will become tough.  It’s OK if the mixture is lumpy – it should be.

Spoon into the muffin tins and bake

• Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
• Bake for 10 – 12 minutes until the muffins are firm and golden brown.  Remove from the oven.  Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.