Rhubarb & Yogurt Muffins
By Chef Edward Hayden
Ingredients
For the Stewed Rhubarb
4 sticks rhubarb-cut into chunks
2oz/50g caster sugar
2 tablespoons water
For the Muffins
1lb/450g self raising flour
5oz/150g caster sugar
4oz/110g butter
2 large eggs
5oz/150g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
2floz/50ml milk
Stewed rhubarb
Method
- First make the stewed rhubarb, place the rhubarb into a medium sized saucepan with the sugar and the water and cook gently for 6-10 minutes until the rhubarb has softened. Use your wooden spoon to assist you breaking it up whilst cooking. Allow to cool completely before using.
- For the muffins, start by preheating the oven to 180°C/350°F/Gas Mark 4 and lining a 12-cup muffin tray with muffin paper cases.
- Mix flour and sugar together. Rub in the butter with the tips of your fingers. Break in the eggs, yogurt and milk and mix well.
- Next, add in the stewed rhubarb and mix well. Spoon into prepared muffin tins, bake for 20-25 minutes until golden brown, and well risen. Transfer onto a wire tray and allow to cool.
- To serve, dust with icing sugar or mix 3 tablespoons of icing sugar with little boiled water until it reaches a running consistency and drizzle hap-hazzardly over the top of the muffins or drizzle with some melted white chocolate.
