Jul 012010
Makes 12-15.
Ingredients
1¼ cup (packed) brown sugar
½ cup oil (salad or olive)
1 egg
2 teaspoon vanilla (optional)
2/3 cup yoghurt (plain or honey flavoured vanilla)
1/3 cup milk
1½ cup diced rhubarb
2 cup wholemeal flour
½ cup plain white flour
1 teaspoon baking soda
1 teaspoon baking powder
Method
In a large bowl, combine the sugar and wet ingredients (oil, egg, vanilla, yoghurt and milk). Beat well.
Stir in the diced rhubarb.
In a separate bowl, stir together the flours, baking powder and baking soda until thoroughly blended.
Stir the dry ingredients into the wet rhubarb mixture until just blended. Do not over mix.
Spoon into muffin tins 2/3 full. Bake 200°C for 20-25 minutes until delicately browned.
Author
Fay Loveland
Montmorency