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Rhubarb Muffins   Veg  CD  CBF  55mins


Makes 12   Cold  Vegetarian  Fruit  Cakes  Baked Fayre



125g/5oz Brown Sugar 

50g/2oz Butter 

240ml/8fl.oz. Sour Cream 

2 eggs 

175g/6oz Plain Flour 

3/4 teasp Baking Powder 

1/2 teasp Ground Cinnamon 

150g/+5oz Fresh Rhubarb, chopped 

1 tbsp Caster Sugar 

Extra Ground  Cinnamon 




1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a 12 hole deep muffin tin.


2. In a large mixing bowl, cream together the  brown sugar and butter until well mixed.


3. Add the sour cream and eggs and continue beating until well mixed.


4.  In another mixing bowl, stir together the flour, baking powder and cinnamon then stir the flour mixture into sour cream mixture just until moistened. Do not over-mix.


5. Quickly fold in the rhubarb then spoon into the greased muffin tin. 


6. In small bowl stir together the caster sugar and about 1/2 a teaspoon of ground cinnamon then sprinkle on the top of each muffin. Bake for 20 to 25 minutes or until lightly browned. 


Cool for 10 minutes before removing from the tins.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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