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Rhubarb and Apple Muffins

Rhubarb and Apple Muffins

A healthy in season treat....

Serves 10
Prep time 10 mins
Cooking time 25 mins


  • 150g rhubarb (washed, ends trimmed and finely chopped) 150g self raising flour
  • 1/2 teaspoon baking powder
  • 100g dried apples (chopped into small pieces)
  • 50g ground almonds
  • 50g dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated whole nutmeg
  • 125g low fat natural yoghurt
  • 50ml low fat milk
  • 50ml vegetable oil
  • 1 large free range egg
  • 1/2 teaspoon vanilla extract
  • 1 tbsp of Scottish oats (to sprinkle on top before baking)



1. Preheat oven to 180 degrees celsius. Line a 12 hole muffin tray with 10 baking cases.

2. Sieve flour and baking powder into a large bowl. Add the brown sugar (breaking down any lumps with your fingers), ground almonds, cinnamon and grated nutmeg.

3. In a measuring jug add the natural yoghurt, oil, egg, milk and vanilla extract. Mix well using a small whisk or fork.

4. Add the yoghurt mix to the flour mix. Mix well with a wooden spoon. Add the chopped rhubarb and apple, folding gently until mixed through.

5. Taking a spoonful of muffin mix at a time 3/4 fill the baking cases. Make sure they’re all filled to the same level. Sprinkle a little oats on top of each.

6. Place the filled muffin cases into the pre-heated oven and bake for 20 mins. They are ready when a cocktail stick comes out of the middle clean. If still wet, bake for another 5 mins.

7. Leave to cool then eat or store in an airtight container for up to 5 days.

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