Rhubarb and Sour Cream Muffins

Cook time 45 minutes
Servings 12-18


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

Rhubarb and Sour Cream Muffins


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

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.

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.

Place mixture in the muffin tin and cook for 30 minutes or until a skewer come out clean when the muffin is pierced.