Last time I tried to put Rhubarb in a muffin there wasn't much flavour, then my brother sent me a recipe for R&R muffins, using Rhubarb yoghurt. I have no idea where he got the recipe from, and the quantities for the ingredients didn't make a lot of sense, so I adapted it, and voila! they turned out ok, albeit a bit raw inside (which I love), despite having cooked them for an extra ten minutes. I wondered if my oven might be playing up, but we had a bit of a bake fest here this weekend, and everything else seemed to be ok!
Next time I'll just use Rhubarb yoghurt in place of the sour cream, and use sour cream in place of the milk, and keep all the rest of the ingredients (to my usual 'fruit' recipe quantities) the same.
The recipe was meant to have a crumble topping on it too, but i didn't bother with that either.
In a large bowl mix together:
360g self raising flour
370g caster sugar
In a small bowl mix together:
70g melted butter
quarter cup of sour cream
1 cup Rhubarb yoghurt
2 eggs
a few drops of vanilla extract
Stir the wet to the dry, then
Add 250g raspberries (this seemed way too many)
Divide between 12 muffin cases
Bake on Gas 5/6 (It suggested Gas 3, I figured they'd never cook at that low a temperature!)
For 20-25 mins (like I said they just wouldn't cook through, so I had to give them extra time)
Leave in the tin for a few minutes before transfering to a wire rack to cool
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