- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
Whip up a batch of these mouthwatering muffins, bursting with tangy rhubarb, sweet strawberry and creamy yoghurt, all topped with strawberry icing.
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3 rhubarb stems, cut into 2cm pieces
- 1 tbs caster sugar
- 2 tbs orange juice
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar, extra
- 1 free-range egg, lightly whisked
- 1/2 cup (125ml) vegetable oil
- 1 cup (250g) strawberry-flavoured yoghurt
- 150g strawberries, chopped
- Strawberries, halved, to serve
Strawberry icing
- 1 tbs strawberry topping
- 50g strawberries, chopped
- 250g cream cheese, softened
- 50g butter, softened
- 1/2 cup (80g) icing sugar mixture
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Place the rhubarb on the lined tray. Sprinkle with 1 tbs sugar and drizzle with orange juice. Bake for 8-10 mins or until the rhubarb is just tender. Set aside for 15 mins to cool.
Step 2
Combine flour and extra sugar in a large bowl. Whisk egg, oil and yoghurt in a jug. Add to the flour mixture with rhubarb and strawberry, and stir until just combined (dont over-mix). Divide evenly among the paper cases and smooth the surfaces.
Step 3
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.
Step 4
Meanwhile, to make strawberry icing, place strawberry topping and chopped strawberry in a blender and blend until smooth. Use an electric mixer to beat the cream cheese and butter in a bowl until smooth. Add strawberry mixture and icing sugar and beat until well combined. Transfer to a piping bag fitted with a 1cm plain nozzle.
Step 5
Pipe icing over each muffin and top with a strawberry half.
Recipe tip
COOK. STORE. SAVE.
USE IT UP: Use any leftover rhubarb stems to make the warming crumble at coles.com.au/applerhubarbcrumble.
Rhubarb and strawberry yoghurt muffins
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3 rhubarb stems, cut into 2cm pieces
- 1 tbs caster sugar
- 2 tbs orange juice
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar, extra
- 1 free-range egg, lightly whisked
- 1/2 cup (125ml) vegetable oil
- 1 cup (250g) strawberry-flavoured yoghurt
- 150g strawberries, chopped
- Strawberries, halved, to serve
Strawberry icing
- 1 tbs strawberry topping
- 50g strawberries, chopped
- 250g cream cheese, softened
- 50g butter, softened
- 1/2 cup (80g) icing sugar mixture
Description
Whip up a batch of these mouthwatering muffins, bursting with tangy rhubarb, sweet strawberry and creamy yoghurt, all topped with strawberry icing.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Place the rhubarb on the lined tray. Sprinkle with 1 tbs sugar and drizzle with orange juice. Bake for 8-10 mins or until the rhubarb is just tender. Set aside for 15 mins to cool.
Step 2
Combine flour and extra sugar in a large bowl. Whisk egg, oil and yoghurt in a jug. Add to the flour mixture with rhubarb and strawberry, and stir until just combined (dont over-mix). Divide evenly among the paper cases and smooth the surfaces.
Step 3
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.
Step 4
Meanwhile, to make strawberry icing, place strawberry topping and chopped strawberry in a blender and blend until smooth. Use an electric mixer to beat the cream cheese and butter in a bowl until smooth. Add strawberry mixture and icing sugar and beat until well combined. Transfer to a piping bag fitted with a 1cm plain nozzle.
Step 5
Pipe icing over each muffin and top with a strawberry half.