Rhubarb muffins

Written by Catherine Saxelby on Wednesday, 21 April 2010.
Tagged: dessert, healthy snacks, medium complexity

  • Ready In: 40 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 12
Rhubarb muffins


Try this quick low-fat muffin recipe. No need to cook the rhubarb first - you just chop it up and add it to the muffin batter before baking. The heat during baking cooks it!


  • oil spray
  • 2½ cups self-raising flour
  • 1 teaspoon mixed spice
  • 1 cup brown sugar
  • 1 cup buttermilk
  • 125 g light margarine, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups chopped fresh rhubarb (use frozen if fresh is unavailable)

Nutrition per serve

One muffin contains 950 kJ (225 Calories), 7 g fat (includes 1 g saturated fat), 35 g carbohydrate (includes 15 g sugars), 2 g fibre and 270 mg sodium. Read our nutrition rating system.


1. Preheat the oven to moderate 180ºC (350ºF). Spray a 12-hole muffin pan lightly with oil, or line with paper patty cases.

2. Sift the flour and spice together into a large bowl. Stir in the sugar.

3. In a jug, whisk together the buttermilk, melted margarine, egg and vanilla. Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture all at once and stir until just combined - about 16 strokes is all you need.

4. Fold in the rhubarb. Spoon the mixture in even quantities into the muffin pan, until each mould is two-thirds full.

5. Bake for 25-30 minutes then transfer to a wire rack to cool. Serve warm.