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Rhubarb, Cinnamon and Lemon Yoghurt Muffin
Description
Treat yourself to a spicy cinnamon infused muffin, with all the goodness of delicious Vaalia yoghurt.
Ingredients
- 200g (1 1/3 cup) self-raising flour
- 150g (2/3 cup) caster sugar
- 1 tsp ground cinnamon
- 60g (4 tbsp) butter, melted and cooled
- 1 egg
- 125g (1/2 cup) Vaalia Low Fat Lemon Crème yoghurt
- 125ml (1/2 cup) reduced fat milk/butter milk
- 3 rhubarb stalks, sliced thinly
- 1 tbsp whole oats
- 1 tsp raw sugar
Directions
- Preheat oven to 180°C.
- Prepare muffin cases by cutting out 8 squares of baking paper, or use paper cases to line 8 x 125ml (1/2 cup) muffin pans.
- Mix the sifted flour, cinnamon and caster sugar together in a bowl.
- In a separate bowl, whisk together the melted butter, egg, yoghurt and milk/butter milk. Add the dry mix to the wet mix and combine to form a smooth batter. Fold in the slices of rhubarb.
- Spoon the mix into the prepared muffin tins and sprinkle each muffin with oats and raw sugar.
- Bake for 20–25 minutes, or until risen and golden in colour. Allow to cool, and then dust with icing sugar to serve.
*The activity of the three active cultures is depleted by cooking and heating
