- Servings: 9
- Prep: 20 mins
- Total: 45 mins
Method
Preheat oven to 180 C
Line muffin tin with cases or use silicone pan
Mix the flour, cinnamon and caster sugar together in a bowl. In a separate bowl, whisk together the melted butter, egg, yoghurt and milk. Add the dry mix to the wet and whisk to a smooth batter. Fold in the slices of rhubarb.
Spoon the mix into the prepared muffin tins/or silicone tray and bake in the oven for 20-25 mins or until golden brown and risen. Allow to cool then dust with icing sugar to serve.
Ingredients
1 1/3 Cups Self-Raising Flour
1 Tsp Ground Cinnamon
2/3 Cup Caster Sugar
60g Butter (melted & cooled)
1 Egg
½ Cup Barambah Natural Yoghurt
½ Cup Barambah Full Cream Milk
3 Rhubarb Stalks (cut into thin slices)
Icing Sugar (to serve)