You are here:
goodtoknow
Recipes
Rhubarb blackberry muffins

Rhubarb blackberry muffins

Rhubarb and blackberry breakfast muffins with strawberry yogurt pots

Average rating:

Celeb chef James Martin's rhubarb and blackberry breakfast muffins with strawberry yogurt pots are even great for breakfast!

Cooking time: 40 mins
Serves: 12

Ingredients

The secret to great muffins is to not over-mix the batter - just sufficiently enough to combine the ingredients. And only fill the muffin tins to ¾-full to stop batter spilling over.

Send us your tips >

75gunsalted butter, melted
½ tsp bicarbonate of soda
150g plain flour
50g wholemeal flour
2tsp baking powder
75g caster sugar
1 pinch salt
200ml buttermilk
1 large egg
½ 290g can blackberries
½ 539g can rhubarb, drained

For the yogurt pots

½ 406g can strawberries in juice, drained
150g pot Greek yogurt
Honey to drizzle

Method

Preheat the oven to 200°C (400°F, gas mark 6).
Combine all the dry ingredients in a large bowl and mix well.
In a measuring jug, beat together the buttermilk, egg and melted butter and pour over the dry ingredients, carefully combine taking care not to over work the mixture.
Fold in the blackberries and spoon the mixture into well-greased muffin tins.
Make a well in the centre of each muffin with a teaspoon and add a spoonful of rhubarb. Bake in the centre of the oven for 20 mins, and transfer to a rack to cool.
To serve: Swirl the strawberries through the Greek yogurt, spoon into tumbler glasses, drizzle with honey and serve with the muffins.

Celebrate National Vegetarian Week from 18th-24th May 2009 www.cannedfood.co.uk www.vegsoc.org

Send us a recipe >

Nutritional information per portion

Calories 166(kcal)
Fat 7.3g
Saturates 4.3g
Sugars 13.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.