Rhubarb & Raspberry muffins

I love these muffins. For me they are prepare-ahead genius as they freeze well. I make some whenever I have a spare ten minutes or so and once they are cooked, I pop them into ziplock bags to freeze ala Danni’s Organising for Preschool post. I pop two in, that way I can pull out a bag in the morning – Miss E and I can have one each for morning tea, or pull one out the night before and Dad and DH can take one each to work.

Considering how often I make these you think nothing could go wrong, however, when I made them for this post, it went a little pear shaped. Thankfully they always turn out yummy in the end…

Rhubarb & Raspberry Muffins the Wrong Way

Choose two to three stems of rhubarb from the jungly expanse that is the rhubarb patch…

Rhubarb patch

Wash and chop into 1/2 cm pieces.

When I am involving Miss E, I try and have everything out and ready before we start – if I leave her alone she is likely to make a break for the eggs or flour and try and add them herself – shells and all…

Sift flour & cinnamon together and mix well.
Add sugar.
Make yourself a cup of peppermint tea when you realise that Miss Fickle Toddler won’t be joining you to help – take advantage of that time to have hot beverage nearby (normally would be grabbed at)…

Peppermint tea

(Ahhh much better)… Make a well – add butter, eggs, buttermilk and vanilla.
Realise you were meant to beat the eggs BEFORE they go in the mix, so do a half-hearted beat within the bowl…

Start to mix, then get distracted by baby waking and the need to rescue him from toddler attempts to amuse him with sieve – remove sieve and baby from basinette – appoint as site supervisor…

Site supervisor
Try and recover mix after leaving too long and finding butter has cooled into lumpy chunks in mix – sigh… (Tassie – cold)

Add rhubarb & raspberries – oh hang on… retrieve forgotten raspberries from freezer – fold in gently.

Add raspberry and rhubarb
Appoint toddler as apprentice as she’s realised it’s almost spoon licking time and does indeed want to help after all…

Pour into tray (I use the cases cause I’m lazy – saves on washing up – and they look pretty). Bake for 12-15 minutes or until you are too hungry to wait any longer! I can seriously say this is the most forgiving recipe, its fantastic…


Rhubarb & Raspberry Muffins

1.5 cups SR Flour
1/4 tspn Ground Cinnamon
1/2 cup Raw Caster Sugar
100gm Unsalted butter, melted, cooled
1/2 cup Buttermilk
2 Eggs, lightly beaten
1 tspn Vanilla Extract
1/2 cup Frozen Raspberries
1/2 cup chopped Rhubarb Stalks, trimmed, cut into 5mm-thick slices (I normally use 3 thin stalks so its probably a little more)

  • Preheat oven to 200 celcius. Grease a muffin tray.
  • Sift flour and cinnamon into a bowl. Add sugar. Stir to combine. Make a well in centre.
  • Add butter, buttermilk, egg & vanilla. Stir gently to combine.
  • Fold through raspberries & rhubarb.
  • Spoon mixture into muffin tray. Bake for 12 to 15 minutes or until a skewer inserted in centre comes out clean. Stand in tray for 5 minutes. Transfer to a wire rack to cool. Eat…

We’re linking up with Kate says Stuff for Menu Monday… Head on over for some more yummy recipe ideas…



  1. Your muffins look sweet. I definitely will make a dozen of those. Making muffins with your toddler is surely a great adventure, or the bath after the adventure 🙂

  2. Oh these muffins look irresistible , I just think that if they were in fromnt of me I would totally ruin my diet and would have no regrets :)!

  3. I love the rhubarb touch in the whole recipe. I had some in my backyard and tried the recipe over the weekend. The muffins turned out amazing!

  4. Yum! Love your commentary and observations too.

    What else do you have in your garden?

    Hmmmmm T2 tea as well, ahhhhhhh priceless!

    • Thanks so much 🙂
      Its actually Dad’s garden as we are living with him whilst building our own place (where we will have a whole hectare to play with, so are planning on plenty of fruit and olive trees, grapes, veggies, herb garden etc as well as some chooks). Can’t wait! Realistically though its going to be a couple of years away until that gets going.
      So until then we have Dad’s fantastic garden which is home to (depending on seasons of course) rhubarb, strawberries, raspberries, 3 apple trees (one of which has two varieties grafted to it), an apricot tree, potatoes, garlic, green onions, tomatoes, corn, carrots, leeks, beetroot and lettuce. it has been wonderful… Ultra exciting now as Little O has just started on solids, so the carrots and beetroot will be getting some use with him soon 🙂
      I love T2… though it seems this particular box of peppermint tea is jinxed. I am yet to be able to have a whole mug of it… always, ALWAYS get sidetracked and the mug goes cold…

  5. Oh yum, I’m always a bit scared of rhubarb but these sound great!

    Thanks for linking up 🙂

    • I love rhubarb! But I’m wary of under/overcooking it – this way the muffin mix takes care of it… nice and easy…
      Thanks for having us again – those scrolls looked magnificent. Will be giving them a go soon and have some other yummy ideas for my meal plan next week…

  6. Oh yum! I know what I’m going to be adding to my girls lunch boxes next week.

  7. Love the idea of raspberry with the rhubarb. Thanks for linking in. Cheers

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