Banana rhubarb muffins

Difficulty:  Easy

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
What to do

  • Preheat the oven to 200oC.

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.
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