These rhubarb muffins take just 25 minutes in the oven, and are even better than the bakery. This is a great recipe for new bakers and old pros alike! Super light and moist, these tender muffins ...

These muffins can be frozen individually when they are fresh, so they’re great to pull out and take to work or on a picnic. Packed with rhubarb and berries, one may not be enough. Any berries ...

It's spring, and that means rhubarb season is here! These strawberry rhubarb muffins have a crunchy streusel topping and are loaded with fruity tart rhubarb and sweet fresh strawberries. Note: This ...

Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.

If you over-mix the batter your muffins will be tough and may not bake evenly. Now add the rhubarb, folding it onto the batter. Again, do not over-mix it, just fold in the rhubarb to spread it ...

Add this to the butter mixture and mix well. Scoop into the paper cases filling 2/3 full and gently press the pieces of fruit on top of the muffins. Bake the muffins for about 30 minutes ...

The batter will be quite thick, you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb ...

Tip the wet ingredients into the dry and mix to form a thick batter. 3. Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped ...

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the ... Transfer the muffins to a rack to cool before serving.

The bread bin starts to call for the reassurance of childhood favourites such as crumpets, bagels and muffins. Very convenient they are too, especially if you are catering for hungry after school ...