Rhubarb, Lemon & Berry Muffins

News| 18th May 2020
Rhubarb, Lemon & Berry Muffins
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We love cooking with fresh seasonal fruit and veg, and it's usually a budget-friendly way to cook as well! With the weather cooling, rhubarb is coming into season, and when it's baked or stewed, you can create a deliciously tangy-sweet flavour that makes a comforting treat.

We've incorporated rhubarb in this muffin recipe which is perfect for morning or afternoon snacks or warm in the microwave and serve with a dollop of ice-cream or custard for a yummy dessert!

Rhubarb, Lemon and Berry Muffins

Makes 12 muffins

2 and 1/2 cups self-raising flour
1/2 cup castor sugar
1 and 1/4 cup milk
1 egg, lightly whisked
90 g unsalted butter
Melted 1 tbsp lemon zest
1/4 cup lemon juice
1 cup chopped rhubarb (chopped into 1 cm cubes)
1/2 cup red berries, sliced


  1. Preheat oven to 180 degrees C (160 degrees C for fan forced ovens).
  2. Line a 12- hole muffin tray with muffin/cupcake liners.
  3. Place the flour, sugar and lemon zest in a large bowl. Stir to combine. Make a well in the centre.
  4. In a separate bowl, combine the egg, milk, butter and lemon juice.
  5. Pour the wet mixture into the well. Stir until just combined (do not over-mix).
  6. Fold in chopped rhubarb leaving aside a little for the tops (about 1/4 cup).
  7. Spoon mixture into muffin liners till 3/4th full.
  8. Place leftover rhubarb pieces and seasonal chopped berries on the tops.
  9. Bake for 20 minutes or until a skewer inserted into the middle of a muffin comes out clean. Turn onto a wire rack to cool.


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