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Ingredients

• 120g vanilla yoghurt
• 30g butter, melted
• 2 tablespoons vegetable oil
• 1 egg
• 165g plain flour
• 165g dark brown soft sugar
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 120g diced rhubarb
• Topping
• 4 tablespoons dark brown soft sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons crushed flaked almonds
• 2 teaspoons melted butter

Description

This Is A Great Way To Use Up That Frozen Rhubarb In Your Freezer, But You Can Also Use Fresh Rhubarb When In Season. It Makes A Moist And Tangy Muffin.

All Recipes UK